2 cans crescent rolls
1 pkg. Original HIDDEN VALLEY® Ranch dressing
1 c. Real Mayonnaise or Miracle Whip (I like mayonnaise better)
1 1/2 c. chopped broccoli
1 1/2 c. cauliflower, chopped
1 c. shredded Cheddar cheese
1 c. shredded carrots

Pop open crescent rolls and open flat. Press them down on a large ungreased cookie sheet to line entire pan. Bake for 10 minutes at suggested temperature or until lightly brown. Cool and set aside. Mix mayonnaise and Ranch dressing in mixer. Spread over cooled crescent crust. Sprinkle broccoli, cauliflower, shredded cheese and shredded carrots over entire cookie sheet. Press lightly over top with spatula. Cool in refrigerator for approximately 3 hours. Cut in squares and serve.