2 (8 oz.) cans Pillsbury crescent rolls
1 c. sour cream
1/2 c. mayonnaise
2 tbsp. ranch dressing mix
1 1/2 c. grated cheddar or longhorn cheese
Assorted chopped vegetables - broccoli, tomato, mushrooms, scallions, carrots, etc.

Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place crosswise in an ungreased 15x10 jelly roll pan; press over bottom and 1-inch up sides to form a crust. Seal perforations. Bake 10-12 minutes until golden brown; let cool.

Mix together sour cream, mayonnaise, and ranch dressing mix. Spread over cooled crust. Top with vegetables and cheese. Refrigerate until ready to serve. Serve cold. Great for an appetizer or a lite summer dinner.