Preheat oven according to the crescent roll dough package instructions. On a baking sheet, roll out the dough into one large sheet. Press the seams together and patch any holes. No need for perfection—just a solid layer.

Bake the dough according to package directions (usually 10–12 minutes) until lightly golden. Let it cool completely before adding toppings.

In a bowl, mix the softened cream cheese, sour cream, and ½ packet of Fingerlakes Ranch Mix until smooth. A hand mixer makes this super easy.

Spread the ranch mixture over the cooled crust in an even layer. Top evenly with chopped broccoli, cauliflower, tomatoes, and green onions. Finish with a generous sprinkle of shredded cheddar.

Cut & Serve: Slice into squares or rectangles and serve immediately—or chill for 30 minutes first for easier cutting and firmer bites.

Tips & Notes:

• Leave the cream cheese out of the refrigerator an hour or two before making. It will be much easier to mix with the sour cream and ranch dressing mix.

• To save time, buy pre-washed and pre-cut veggies. You'll need to chop them a little more to get them smaller, but this still saves a lot of the prep work if you're short on time. Pre-shredded cheese will also save you a little bit of time

• Storage and leftovers: If you have leftovers (which might be a rare thing!) store the cut pieces in a plastic or glass storage container lined with paper towels. The paper towel will help to absorb some of the moisture. The bites don't last more than a day or two in the fridge, as the crust will tend to become soggy.

  
  

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