We have this recipe every Thanksgiving. Our kids love it and it is very easy to make. It is a great way to get them to eat some veggies too!
Crust: 1 pkg. Pilsbury crescent rolls (the regular size that makes 8 rolls, not the small ones)
Unroll and pat evenly in a greased 9 x 13 pan. Cook at 350 or 375 until lightly brown, about 10 minutes???? Let cool.
When crust is cool, mix the following and put on top:
5 Tablespoons mayonnaise
1 8 oz. pkg. cream cheese, softened
1 pkg. Hidden Valley powdered ranch mix
Dice about 1 or 2 cups of desired veggies very small and put on top of cream cheese mixture. We use broccoli crowns, cauliflower and mushrooms on ours. We only put mushrooms on half of it since we have some people in our family who don't like them. We don't use tomatoes, peppers and other veggies that are wet when you dice them. It doesn't work as well. But, experiment if you want and figure out what you like.
Finally, put 8 oz. finely shredded mozz. cheese or Italian cheese on top. If you want to be frugal and use what you have, just finely shred whatever cheese you have available or on sale.
Cover and put in fridge until ready to eat. Cut and serve. YUM!
If this recipe doesn't make sense, please ask any questions you like. I don't like to write down recipes and sometimes I may not be very clear with the instructions when I do. This is one of the recipes that has lasted through the years in our family.