3 cans of refrigerated crescent rolls
16 oz. Sour Cream (2 cups)
1 package of Ranch Dip
2 bushels of Brocolli
1 bell pepper (I prefer green but any color will work)
4 large carrots
Open crescent rolls, split to lay flat on two cookie sheets. Bake in oven according to directions on the package.
Mix powdered ranch dip and sour cream together, set aside.
Cute Vegetables into bite size pieces.
Once the crescent rolls have cooled spread the ranch mix over the top and then put the vegetables on top of that.
Cut into slices. Yield: Makes two cookie sheets of pizza