Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, or use a baking stone. Place a small, round bowl such as a ramekin in the center of pan.

Open one can of crescent dough and do not unroll. Roll carefully into a 12 inch log. Cut into 16 equal slices. Make a ring around the bowl, in a wreath pattern, slightly overlapping the edges. Use 12 slices.

Open the second can and repeat procedure. Create a ring around the first one, using 20 slices of dough. Arrange these slices in a counterclockwise pattern. Slightly overlap edges. (If the slices overlap too much, the crust will be too thick). Remove the small bowl.

Bake crust about 18 minutes, or until crust is light golden brown. Remove pan from oven to a cooling rack. Cool about 20 minutes, then carefully slide the crust onto a wire cooling rack.

While the crust is baking and cooling, prepare the filling and toppings.

In a medium size bowl, using an electric mixer, combine the cream cheeses, mayonnaise, and ranch packet. Mix until smooth and well combined; set aside.

Clean and chop the veggies. You may use any combination that your family prefers.

Place cooled crust on a serving platter. Spread the filling evenly over the crust. You may not use it all. If your dough rings were arranged with only edges touching, you will have a larger wreath. If the dough slices were overlapping too much, the wreath will be smaller.

Top evenly with the veggies, ham, and cheese. Cut some of the tomatoes in half and place around wreath. Press toppings down slightly with hands. If desired, arrange kale or parsley around the center ring and add a candle or other Christmas decoration the fits in this space.

Refrigerate until ready to serve. Tastes great at room temperature. Cut into desired size slices. Can be made 1 day ahead.