Crescent Roll Rounds topped with a Creamy Ranch Dip and Veggies

This recipe is one of my favorite appetizers to make because of how quick and easy it is.  Most of the items can be prepared a day or so ahead of time, and then placed together at the last second.  I also like that you can choose to make it healthier by substituting low fat, or reduced calorie options; which I always do.  You can also choose to replace the vegetable choices with some that you may like better, but I think the vegetables in the recipe are great as is.  I recently served these mini treats at a party I hosted, and they were a big hit!  I hope that you enjoy!

Crescent Roll Rounds topped with a Creamy Ranch Dip and Veggies
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Makes 16-24

Ingredients:
2 tubes (8 oz. each) crescent rolls (I use reduced fat)
1 package (8 oz.) cream cheese (I use 1/3 less fat, fat free is not flavorful at all), softened
½ cup reduced fat sour cream
1 packet original hidden valley ranch
1/8 tsp. garlic powder
½ cup – 1 cup broccoli florets, chopped
¼ cup red bell pepper, chopped                                              
¼ - ½ cup green bell pepper, chopped

Directions:

Preheat oven to 375 degrees.

Remove the crescent dough from its’ packaging, making sure not to unroll.  Cut each tube into 8-12 slices, depending on your preference of thickness.  Place slices on an un-greased baking pan and bake for 13-18 minutes, or until lightly golden.  Remove pan from the oven and transfer the crescents onto a wire rack for cooling.  Allow to cool completely.

In a small bowl, and with a hand held mixer, beat the cream cheese, sour cream, ranch packet, and garlic powder until well combined.  (You could make this mixture a day ahead of time and store it, covered, in the refrigerator over night.)  Transfer the creamy ranch mixture into a pastry bag and gently pipe it onto the tops of the crescent rounds.  If you don’t have a pastry bag, its ok, just use a knife and spread the mixture on top of the rounds.

Now, garnish with some of the broccoli, red peppers, and green peppers.  (I chopped the vegetables up a day ahead of time, so that they were ready to go.)  Feel free to display this appetizer however you would like.

Adapted from Taste of Home