2 cans crescent rolls
1 pkg. original Ranch dressing (not buttermilk)
3/4 c. mayonnaise
2 (8 oz.) pkg. cream cheese
3/4 c. each of following vegetables (finely chopped) : mushrooms, onions, carrots, green bell pepper, red bell pepper, broccoli, cauliflower & grated Cheddar cheese

Press 1 can each of crescent rolls on 2 rectangular cookie sheets or biscuit pans and cook on 350 degrees for 8-10 minutes. Cool completely.

Blend Ranch dressing, mayonnaise and cream cheese together with mixer. Spread this on completely cooled crescent rolls.

Mix all vegetables together and sprinkle on top of cream cheese mixture. Press lightly with hands. Cut into squares with pizza cutter and keep refrigerated until ready to serve.