2 pkgs. refrigerator crescent dinner rolls (Pillsbury)
16 oz. cream cheese, softened
1 env. Ranch dressing mix
1 c. mayonnaise
1/2 c. (each) finely chopped - carrots, mushrooms, cucumbers, green pepper, broccoli, cauliflower
1 c. grated Cheddar cheese

Unroll crescent roll dough. Place in 9 x 13 inch baking dish. Press edges to seal. Bake at 400 degrees for 10 minutes. Cool. Blend cream cheese, Ranch dressing mix and mayonnaise. Spread over cooled crust. Combine vegetables in bowl and put over the pie crust and dressing mixture. Sprinkle with Cheddar cheese. Cover with wax paper and chill overnight. Cut into squares.