Crescent Roll Veggie Cups

These veggie cups are perfect for a party...can be served at room temperature, individually portioned, just grab-and-go!  Despite their looks, they are very easy to whip up...and the recipe will make 3 dozen!  Wham-bam, thank you mam!!

2 cans Pilsbury crescent rolls (the seamless ones are the easiest to work with, but harder to find)
1 tub whipped cream cheese
2 tsp fresh dill (or 2 tsp dry dill)
1/2 packet Hidden Valley Ranch mix
Chopped veggies (like small...the smaller the veggie is cut the better it stays on)  I like to use broccoli, cauliflower, red and yellow peppers, carrots, cucumber, sprouts, avocado
1/4 c freshly grated parmesan cheese

Roll out the crescent dough onto a flat surface.  Use a circle cookie cutter that is slightly larger than the bottom of the muffin tin circle; I used my Costco sized Johnny's seasoning lid.  Cut circles out of the dough and place in the bottom of a muffin tin rounds.  Bake at 350 degrees for 8-10 minutes or until golden brown.  Let cool completely.

While the crescent dough is baking, mix together the cream cheese, ranch mix, and dill.  Place in a piping bag for easier spreading.  Pipe the cream cheese mixture onto the veggie cup base...not too much, but enough to get out to the edges...this is what helps all that veggie goodness stay secure!

Sprinkle the veggies over the top of the cream cheese mixture and top with your cream cheese.  Serve asap...but can be refrigerated overnight and served the next day.  Make sure to bring to room temp before serving!