Summer Vegetable Tart

• 2 packages Crescent Rolls (8-ounces Each)
• 8 ounces, weight Cream Cheese, Softened
• 1 package Dry Ranch Dressing Mix (0.4 Ounce Package Or 3 Tablespoons)
• 3/4 cups Mayonnaise
• 1/2 cups Each, Assorted Chopped Fresh Vegetables (Carrots, Grape Tomatoes, Yellow And Green Bell Pepper, Shredded Carrots, Chopped Broccoli)
• 1 cup Shredded Cheddar Cheese (optional)

1. Preheat oven to 375 degrees F.
2. Place crescent roll dough onto a large baking sheet that youve lined with parchment paper or a Silpat, pressing together any seams.
3. Bake at 375 degrees F for 9 minutes or until light golden brown.
4. Set aside to cool completely.
5. In a medium-sized bowl, combine softened cream cheese, mayonnaise and ranch dressing mix using an electric mixer and then spread onto the cooled crust.
6. Sprinkle with chopped vegetables or arrange vegetables in a decorative pattern.
7. Top with shredded cheese, if using.
8. Chill for at least 6 hours or overnight before serving.

crescent rolls, weight cream cheese, mix, mayonnaise, fresh vegetables, cheddar cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/summer-vegetable-tart/ (may not work)