Veggie Squares

I was challenged to make something easy and transportable for a twilight sailing excursion this past weekend. Flipping through my mental recipe box, I remembered this one. It comes across a little tacky on paper, but is delicious in its execution.

Veggie Squares
Serves 6-8.

1 can refrigerated crescent rolls
1 block (8 ounces) cream cheese, at room temperature (Low-fat version is fine.)
1/2 cup mayonnaise
1 packet Ranch-style dressing mix (You can use a little less to keep things from getting overly salty.)
2 cups finely diced or grated vegetables (I use a combination of broccoli slaw mix, grated carrot, red pepper, and green onions. You could also add tomatoes, radishes or cucumbers as you see fit.)

Spread the crescent roll dough into an 11x 13 baking dish, pinching the seams together as necessary so you have one large piece of dough. Bake in a pre-heated 350° oven for 12-15 minutes until lightly golden brown. Set aside to cool.

Stir together cream cheese, mayonnaise and dressing mix. Spread over cooled crust.

Sprinkle vegetables over top. Chill for at least two hours. (Makes it much easier to cut without destroying.)

Cut into serving size pieces and enjoy.