2 lg. cans crescent rolls
12 oz. cream cheese, softened
1 c. mayonnaise
1 pkg. dry ranch-style buttermilk salad dressing mix
3/4 c. broccoli, chopped
3/4 c. tomatoes, chopped, seeds removed
3/4 c. cauliflower, chopped
3/4 c. green pepper, chopped
3/4 c. raw mushrooms, chopped

Grease 12 x 17 inch pan. Preheat oven to 375 degrees. Lay out crescent rolls flat in pan. Bake 10 minutes. Cool. Beat cream cheese, mayonnaise and dressing mix until smooth and creamy. Spread on cold crescent rolls. Cut all vegetables in very small cubes. Sprinkle on top of cheese mixture. Chill. Cut into squares. (Great for Parties!)