2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
1 c. mayonnaise
1 pkg. HIDDEN VALLEY® dressing (small)
1 1/2 c. finely chopped cauliflower
1 1/2 c. finely chopped carrots
1 1/2 c. finely chopped broccoli
1 1/2 c. shredded Cheddar cheese

Spread crescent rolls into an 8 x 13 pan.

Bake at 375°F for 10 minutes. Cool.

Combine the cream cheese, mayonnaise and HIDDEN VALLEY® dressing in a bowl and mix through. Spread mixture onto the crescent rolls.

Gently mix together the cauliflower, carrots and broccoli. Sprinkle over the cream cheese. Top with shredded cheese. Refrigerate at least 1 hour before serving. Cut into squares.

Note: To lighten up this recipe use low-fat recipe crescent rolls, low-fat cream cheese, low-fat mayo and low-fat shredded Cheddar.