Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. lightly grease a baking sheet. arrange the crescent roll dough in 4 rectangles on the baking sheet. bake in the preheated oven for 12 minutes or until golden brown. remove from heat and allow to cool completely. in a medium bowl, mix the cream cheese, mayonnaise, and dry ranch mix. spread evenly over the crescent rolls. sprinkle with broccoli and tomatoes. sprinkle with cheddar cheese and serve.

Target recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.