2 (8 oz.) crescent rolls
2 (8 oz.) cream cheese
1 c. mayonnaise
1 pkg. HIDDEN VALLEY® original ranch
3/4 c. grated Cheddar cheese
1/2 c. each raw vegetables, chopped sm. (green peppers, cauliflower, tomatoes, cucumbers, broccoli)

Unroll rolls and arrange to cover 12 x 15 jelly roll pan. Beat 1 egg and spread over crust. Bake according to directions on package. (It may not take as long, use wooden spoon to pat down so crust won't puff up.) Cool. Mix cream cheese and mayonnaise and salad dressing mix and spread over crust. Sprinkle with Cheddar cheese and veggies. Chill 2 hours and cut into bars.