1-Unroll both crescent dough sheets and place them side by side on a jelly roll pan about 17×12 inches. Tuck and scrunch to fit if needed.

2-Bake the crescent dough sheets according to package directions. Cool completely on a wire rack.

3-While the dough bakes, prep the vegetables separately: cut the broccoli into small florets under 1 inch, dice the sweet peppers, thinly slice the scallions, shred the carrot, and optionally prepare other veggies like zucchini, cucumber, radishes, or firm tomatoes diced in 1/2 inch pieces.

4-Shred the cheeses and place in a bowl. This step makes it easy to sprinkle them evenly later.

5-Stir the cream cheese to loosen and spread it evenly over the cooled dough.

6-Press the broccoli florets gently into the cream cheese layer for a secure hold.

7-Sprinkle the diced peppers, shredded carrot, and scallions over the broccoli.

8-Top with the shredded cheddar and mozzarella cheese.

9-Cut into 36 rectangles and serve chilled. For the best results, keep an eye on the baking to ensure a golden crust.