2 cans refrigerator crescent rolls
1 pkg dry Italian salad dressing
1/2 cup mayonnaise
8 oz. cream cheese, softened
chopped green onions
broccoli, chopped into small flowerettes
red bell pepper, chopped
shredded carrot
shredded mozzarella cheese
shredded cheddar cheese
Preheat oven to 375 F. On an ungreased cookie sheet, unroll crescent rolls to flat sheets. Bake for 8-10 minutes, or until light golden brown. Remove from oven, cool on cookie sheets.
In a medium bowl, with mixer on medium-high speed, beat together cream cheese, mayonnaise, and dry salad dressing mix until completely incorporated.
When crescent sheets are cool, remove from cookie sheets and cut into 32 rectangles. Spread cream cheese mixture on top of each rectangle. Top with vegetables and shredded cheese. Chill in the refrigerator until serving time, at least 2 hours.
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