Open-Faced Vegetable Sandwich

Open-Faced Vegetable Sandwich

• 2 cans crescent rolls
• 16 ounces cream cheese
• 1 cup mayonnaise
• 1 package dry Ranch dressing
• Vegetables, chopped

• Unroll and place crescent rolls flat in jellyroll pan. 
• Pinch edges together and bake according to directions. 
• Let cool.
• Mix cream cheese, mayonnaise and Ranch dressing and spread on cooked rolls. 
• Chop 5 vegetables (broccoli, cauliflower, squash, cucumbers, carrots, etc.) and press into cream cheese mixture. 
• Garnish with olive slices and slice in squares. 
• Refrigerate for at least 2 hours before serving.
• Keep refrigerated.