Ingredients Jump to Instructions ↓

  1. 2 large tubes Pillsbury Crescent Rolls

  2. 16 ounces light cream cheese

  3. 1 small package low-calorie ranch dressing

  4. 1 cup no-cholesterol mayonnaise

  5. 1/2 head chopped broccoli

  6. 2 stems chopped celery

  7. 1 chopped red bell pepper

  8. Salad crunchies

  9. Unroll crescent dough and preheat oven according to package directions. Place in 14x17 jelly roll pan. Press perforations to make solid. Bake according to package directions. Cool. Mix cream cheese, dressing and mayonnaise. Spread on crust. Finely chop vegetables and spread evenly over top. Top with salad crunchies.

  10. Refrigerate. Slice into squares before serving.

  11. **NOTE** I also add mushrooms and onions when I make this and cook the veggies a little before hand, just personal tasted I don't care for totally raw veggies.



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