8 oz. pkg. crescent rolls
4 oz. pkg. crescent rolls
1 c. mayonnaise
8 oz. pkg. cream cheese
1 pkg. HIDDEN VALLEY® Dressing mix
Green onions
Mushrooms
3 raw carrots
1/3 head raw cauliflower
3 spears raw broccoli
2 stalks raw celery
6 red radishes
1/2 green pepper
1/2 red bell pepper

Make crust by spreading rolls flat and patting together to cover the bottom of an ungreased jelly roll or 15 1/2" x 10 1/2" x 1 " pan. Bake 5 to 10 minutes until a light golden brown. Cool.

Wash, drain and chop the vegetables (about the size of a pea). Toss together and set aside.

Blend cream cheese, mayonnaise and HIDDEN VALLEY® Dressing. Mix until smooth and creamy. Spread mixtures over the cooled crust; then top with the chopped vegetables, patting gently into cream cheese mixture. Cover with foil and set overnight. Cut in squares.