2 8 oz pkg refrigerated crescent rolls
1 8 oz. pkg cream cheese, softened
1 c. sour cream
1 envelope ranch dressing mix
1 cup grated carrots
1 c. broccoli florets
1 cup red and/or green bell pepper, chopped
1/4 cup green onion, chopped
Unroll crescent rolls and spread in lightly-greased 10x15 inch jelly roll pan. Seal seams together. Backe at 350 for 8-12 minutes, or until golden brown. Let cool. Mix cream cheese, sour cream, ranch dressing together and spread over cooled crust. Sprinkle veggies on top and refrigerate until time to serve. Cut into squares and serve.
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