2 pkg. crescent shaped rolls
2 (8 oz.) pkg. cream cheese
3/4 c. mayonnaise
1 oz. pkg. Ranch style dressing (original)
Black olives, chopped
Cheddar cheese

Choose your favorite vegetables:

Carrots
Mushrooms
Broccoli
Cauliflower
Red onion
Green onion
Radishes
Bell pepper
Zucchini

Lay out rolls on jelly roll pan. Bake at 350 degrees for 8-10 minutes. Cool. Combine cream cheese, mayonnaise and Ranch dressing. Spread cream cheese mixture over crescent crust. Chop vegetables into small pieces. Press chopped vegetables and black olives into cream cheese mixture. Top with shredded Cheddar cheese. Refrigerate at least 4 hours or overnight. Cut into squares to serve. Yield: 48.