2 packages of 8 crescent rolls
½ cup reduced calorie salad dressing
½ cup low fat yogurt- plain
1 cup part skim milk ricotta cheese
1 package reduced calorie ranch dressing mix
Sprinkle of seasoning salt
12 ounces cheddar cheese
6 cups vegetable of your choice
8 sliced ripe olive
½ cup reduced calorie salad dressing
½ cup low fat yogurt- plain
1 cup part skim milk ricotta cheese
1 package reduced calorie ranch dressing mix
Sprinkle of seasoning salt
12 ounces cheddar cheese
6 cups vegetable of your choice
8 sliced ripe olive
Press crescent rolls into a jelly roll pan and bake at 375 degrees for 8 minutes. Cool. Mix together the yogurt, salad dressing, ricotta cheese and dressing mix. Spread mixture on the cooled crust. Top with thin slices of your favorite vegetables in layers. Top with a sprinkle of seasoning salt, cheddar cheese and eight, sliced ripe olives. Yield: 8 servings.
