Summer Vegetable Tart

Preheat oven to 375°F.

Place crescent roll dough onto a large baking sheet that you’ve lined with parchment paper or a Silpat, pressing together any seams. Bake at 375°F for 9 minutes or until light golden brown. Set aside to cool completely.

In a medium-sized bowl, combine softened cream cheese, mayonnaise and ranch dressing mix using an electric mixer and then spread onto the cooled crust. Sprinkle with chopped vegetables or arrange vegetables in a decorative pattern. Top with shredded cheese, if using. Chill for at least 6 hours or overnight before serving.