These cream cheese veggie bars have a perfectly baked crescent dough base that is topped with a ranch cream cheese mixture and loaded with fresh vegetables.
Take the crescent roll dough out of its packaging and unravel both rolls onto a cookie sheet. Push the seams together so it forms one layer. Then prick the crescent roll dough with a fork so air bubbles do not form while baking.
Prepare and chop the vegetables as described in the ingredients list.
Bake the dough for about 10 minutes, then set it aside to cool.
Add the softened cream cheese, mayonnaise, and Ranch dressing mix to a stand mixer bowl and cream them together.
Using a rubber spatula, spread an even layer of the mixture onto the cooled crescent roll dough.
Top the cream cheese layer with the grated broccoli, grated carrots, chopped bell peppers, and sliced chives.
Cover the veggie pizza sheet with plastic wrap and allow it to chill in the refrigerator for at least 30 minutes.