8 ounces (226g) reduced-fat cream cheese, softened
1/2 cup plain nonfat Greek yogurt
1/2 cup light mayonnaise
1 package powdered Ranch dressing mix
2 (8 ounce) cans reduced-fat Pillsbury Crescent Rolls
1 cup fresh broccoli, chopped
1 cup fresh red pepper, chopped
4 green onions, chopped
1 1/2 cups shredded cheddar cheese
Preheat oven to 350°F.
Place cream cheese, yogurt, mayonnaise and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside.
Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
Use a pizza cutter or large knife to cut into squares. Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.