A refrigerated crescent dough is baked and spread with a creamy Ranch cream cheese layer and topped with a mix of fresh, raw veggies and cheddar cheese.
Preheat oven to 375°.
Roll out crescent rolls onto 2 large non-stick baking sheets.
Stretch and flatten out to form a rectangule and pinch together seams.
Bake 10 minutes, then allow to cool about 30 minutes.