Time 15m Number Of Ingredients 9 Steps:
Heat oven to 375°F (190°C) Unroll both cans of dough and separate dough into long rectangles. Place rectangles of dough in an ungreased large rimmed baking sheet. Pinch the seams and press the dough into the corners and up the sides to form a crust. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, mix cream cheese, sour cream, dill and garlic powder until well incorporated. Spread evenly over the crust. Cut the crust into squares (7 rows by 4 rows). Top with vegetables. Serve immediately or cover and refrigerate before serving.
Time 1h30m Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees. Unroll crescent dough sheets and place on half sheet pan. Press together to seal the edges to form one large crust that covers the pan. Bake for 10 minutes or until lightly golden. Cool completely, about 1 hour. Add the cream cheese, mayonnaise, and ranch mix to a mixing bowl and stir well until combined. Use an off-set spatula to spread the mixture over the cooled crust. Chop the veggies into small pieces and sprinkle over the top of the cream cheese mixture. Cut into small squares and serve.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack. , In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.
Time 25m Yield 15 servings. Number Of Ingredients 8 Steps:
Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.
Time 2h25m Yield 16 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes, let cool. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Time 40m Yield 15 serving(s) Number Of Ingredients 12 Steps:
Press crescent rolls flat on a cookie sheet. Bake as directed on package. Mix together cream cheese, mayo, and ranch dip pack. Chop up vegetables. Spread cream cheese mixture on baked crescent rolls. Put chopped up vegetables evenly over top. Sprinkle cheese on top of vegetables. Refridgerate 1 hour.
Time 25m Yield 16 Number Of Ingredients 9 Steps:
Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool. In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.
Time 1h12m Yield 1 Pizza, 24 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 425. Roll out pizza dough and press into a 12-1/2 x 17-1/2 jelly roll pan. Bake on center rack 10-12 minutes. Cool. Mix tofu, sour cream and ranch dressing mix. Spread evenly over cooled pizza crust. Spread diced veggies evenly over pizza, leaving the tomatoes for last. Sprinkle cheese over the top. May be served immediately or chilled overnight (preferred). Keep chilled.
