1 (8 oz.) can refrigerated crescent roll dough
8 oz. light cream cheese
1/4 c. low-fat Ranch dressing
1 large carrot, grated
1/2 c. broccoli florets, chopped finely
1/2 c. spinach leaves, chopped
1 bunch green onions, chopped
1 large tomato, chopped
1/2 green bell pepper, sliced thinly
8 oz. reduced fat Cheddar cheese, grated

Preheat oven to 400°. Spray pan with nonstick spray. Unroll crescent rolls onto pan; pinch perforations in dough to make one large sheet. Bake according to package directions.

In a small bowl, combine cream cheese and dressing. Place in microwave for 15 seconds to soften. Mix together well. Spread mixture on crust. Sprinkle carrot, broccoli, spinach, onions, tomato, green pepper and Cheddar cheese over crust. Refrigerate until time to cut and eat.