Recipe grade: ★ ★ ★ ★ ★
Where I got this recipe: My godmother Aunt Linda shared the recipe from the Soup Addict blog with me.
What I like about this recipe: I love the texture of the croissant base. The cream cheese makes the ranch spread creamy and rich. I really enjoy the crunchy mixed veggies.
My advice: Use lite ranch and cream cheese to make it healthier.
My recommendation: Good for a summer idea for appetizer!
Ingredients:
- 1 8-ounce package of lite cream cheese
- 1/4 cup of lite ranch dressing
- 3 tablespoons sour cream
- 1 tablespoon mayo
- 1 or 2 cans of crescent roll biscuit dough (depending on how much you want)
- 3 cups of chopped raw veggies like broccoli, peppers, and carrots
- Optional – minced fresh herbs like dill, cilantro, parsley, and basil
Recipe:
- Combine the cream cheese, ranch dressing, sour cream, and may to make the ranch spread. Refrigerate if you have time.
- Preheat oven to 375 degrees. Grease a small baking sheet.
- Roll out the can(s) of dough without separating the pieces. Lay them out flat on the sheet pan and pinch the seams together.
- Bake about 10 minutes, until golden.
- When the crust is cool, spread a layer of the ranch spread on top. Sprinkle the veggies evenly over the top. Season the veggies with salt and any herbs you want.
- Enjoy!
A Chef's Life by Genevieve 