Take one can of refrigerated croissant dough. Divide it in half at the center and place the 2 rolls onto a baking sheet side by side. (I use my Pampered Chef Rectangle Stone). Pinch seams together, then roll out til about 8x12" Bake at 375 about 8 minutes, or til lightly browned. Remove from oven and cool. (or cheat like I did and spread the cold cream cheese onto a warm crust to make it more spreadable)
You can either flavor a block of cream cheese by mixing it with a bit of Italian Salad Dressing, or else do like I do and buy one of the tubs of flavored cream cheese. Today, I used the Spinach and Artichoke. Sundried tomato, or Garden Vegetable are the other choices my store had. Top with chopped fresh veggies of your choice. Mine today has broccoli, carrots and red onion. I've used other veggies, but these 3 are my favorite, and what I had on hand today.






