1 (8 oz) pkg. of crescent rolls (they have a garlic variety now-yummy!)
1 (8 oz ) pkg. softened cream cheese
1 (3 oz) pkg. softened cream cheese
1/3 c. mayonnaise
2 tsp. buttermilk ranch salad dressing (powder mix)
3 c. toppings*
1 c. shredded sharp Cheddar, Mozzarella or Monterey Jack
Unroll crescent rolls and put into a 15 1/2 x 10 1/2 x 2 inch baking pan. Bake according to package directions. Cool on wire rack. Meanwhile blend cream cheese, mayonnaise, and ranch mix in a small bowl. Spread evenly over the crust. Sprinkle with desired topping, then shredded cheese. To serve, cut into squares. Makes 32 appetizers.
*Toppings: Finely chopped broccoli, cauliflower, or green pepper, seeded and chopped tomatoes, thinly sliced green oninon, ripe olives or clery, or shredded carrots.
Note from me-I was not able to find a 3 oz package from cream cheese and was able to make it with just the 8 oz package and a little less mayo. As for the topping, pick anything you want!