2 pkgs. crescent rolls
1 egg
2 (8 oz.) cream cheese
1 c. mayonnaise
1 pkg. Original Ranch dressing (dry)
Assorted vegetables, cut up
1 c. grated cheese
1 c. cauliflower, chopped
1 c. broccoli, chopped
1/2 c. carrots, chopped
1/2 c. onion, fine
1/2 green pepper, chopped

Unroll crescent rolls and pat into a cookie pan. Press seams together. Beat egg and brush over rolls. Bake as per package directions. Pat out air bubbles; cool 15 minutes. Mix cream cheese, mayonnaise and dry Ranch dressing. Mix until well blended and spread over rolls. Cover with vegetables and top with cheddar cheese. Pat onto mixture so that vegetables stay on. Cool 1 to 2 hours before serving.