2 pkgs. crescent dinner rolls
2 (8 oz.) pkgs. cream cheese
1 c. mayonnaise
1 pkg. (original) HIDDEN VALLEY® salad mix
1 c. finely chopped green pepper
1 c. finely chopped broccoli
1 c. finely chopped cauliflower
1 c. finely chopped carrot
1 c. grated Cheddar cheese

Lay rolls flat on a 10 x 15 inch cookie sheet to form crust. Bake at 350 degrees for 8 to 10 minutes and cool. Mix cream cheese, mayonnaise, and salad mix with mixer until smooth. Spread over the cooled crust. Mix vegetable and grated cheese to sprinkle generously over cream cheese layer. Refrigerate and cut in squares for serving. Keeps well in refrigerator for days.