2 pkgs. crescent rolls
1 (8 oz.) pkg. cream cheese, softened
3/4 c. salad dressing
1 pkg. Ranch style dip mix
1/2 to 1 c. shredded yellow cheese
1/2 head broccoli
1/2 head cauliflower
1/2 c. celery
Shredded carrot, red cabbage, chopped tomatoes, onions (opt.)

Spray jelly roll pan with vegetable spray. Pat rolls in bottom to seal all seams. Bake 8 to 10 minutes at 350 degrees. Cool. Mix cream cheese, salad dressing and dip mix. Spread over crust like icing. Chop vegetables and press into the cheese topping. Sprinkle with shredded cheese. Chill. Cut into 2 inch squares.