Veggie Bars

I hosted book club last night and Mckell made these for me (thank you!). They come from Jamie's recipe and they were a HUGE hit! They are sooo good...I couldn't stop eating them :-)!

- 2 cans of reduced fat crescent rolls
- 1 standard size bar of cream cheese
- 1 hidden valley ranch dressing packet (the powder mix)
- 1/2 cup mayo
- 1 broccoli crown
- 1/2 cauliflower
- 10 baby carrots
- 1/2 red pepper
- 1/2 orange pepper

- Place the crescent rolls unrolled and flat on a baking sheet. Press the seams together to make one large rectangle. Bake at 350 for about 10 minutes (until nice and golden). Remove from the oven and let cool completely.
- In a bowl combine cream cheese, mayonnaise, and ranch mix. Stir well. When the roll is completely cooled, spread this on top.
- The broccoli, cauliflower, and carrots are chopped finely in a food processor. The peppers are chopped finely by hand. Mix them all together and then pour onto the ranch spread. (I spread the broccoli mix on and then topped with peppers)
- Cut and serve!