2 cans crescent rolls
8 oz. cream cheese
1 cup sour cream
1 package of dry ranch dressing
veggies of your choice cut up into small pieces
(I use broccoli and carrots chopped in a chopper)
Press the crescent rolls together on a cookie sheet and bake according to package direction. Cream together the cheese, sour cream, and dry ranch then spread onto cooled crust. Add veggies then sprinkle with Parmesan cheese.
Kids really like this because the veggies are cut up so small and it is easy for them to eat
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