1 pkg Crescent roll dough (large size—8 rolls)
Pat into ungreased 9×13” pan. Poke oodles of holes with tines of fork to allow steam to escape while it’s baking. Bake at 400˚ for 10 minutes.
Spread with your favorite vegetable dip. Sprinkle heavily with chopped vegetables, such as broccoli, cauliflower, carrots, celery.
Chill.
I used to make this a lot when the kids were little. If I was really ambition, I made the crust from whole wheat bread dough.