Ingredients

• 1 (8-oz.) can crescent rolls
• 1 pkg. reduced-fat cream cheese
• 1 envelope ranch salad dressing mix
• 2 Tbsp. fat-free or low-fat milk
• 2-3 cups chopped fresh veggies

Directions

Unroll crescent roll dough into one long rectangle. Press onto bottom of 13- by 9- by 2-inch baking pan coated with nonstick cooking spray; seal seams and perforations. Bake at 350 degrees for 11-13 minutes, or until golden brown. Cool completely. In a mixing bowl, beat cream cheese, salad dressing mix, and milk until smooth. Spread over crust. Sprinkle with vegetables; use vegetables such as bell peppers, broccoli, carrots, cauliflower, tomatoes, green onions, and zucchini. Cover and refrigerate 1 hour before serving. Cut into 12 pieces.

Makes 12 servings.

Per Serving: about 153 calories, 8.2 grams (g) of fat, and 14 g carbohydrate