2 pkgs. crescent rolls
2 (8 oz.) cream cheese, softened
1 c. mayonnaise
1 pkg. HIDDEN VALLEY® Ranch seasoning mix

1 sm. can chopped black olives, drained
1 c. chopped carrots
1 c. cauliflower
1 c. broccoli
1 c. green onions
1 c. green peppers

Lay crescent rolls on two 10 x 15 inch pans, push dough as far as you can stretch it. Bake at 350 degrees for 10 minutes. Let cool. Mix together cream cheese, mayonnaise and Ranch seasoning, spread evenly on top of dough. Sprinkle vegetables and olive mix on top. Cover with wax paper or Saran Wrap and press down firmly. Refrigerate 24 hours or overnight, cut into squares.