Unroll the crescent dough and press it smoothly onto a lightly greased sheet pan (Dimensions: 9×13) evenly.
Bake at 375 degrees for 15 minutes or until golden brown.
Let it cool down to room temperature.
In a mixing bowl, add cream cheese, sour cream, ranch powder and mix until smooth.
Spread this creamy ranch cheese mixture on top of the baked crescent dough crust.

Top it off with peppers and broccoli.
Sprinkle shredded cheese on top.
Cut slices and enjoy!

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

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