2 lg. cans Pillsbury crescent rolls
2 pkg. dry HIDDEN VALLEY® Ranch dressing mix
3/4 c. Italian dressing
2 (8 oz.) pkg. cream cheese
1 pepper
3 scallions
1 stalk broccoli
1 tomato
1 carrot
1/2 c. shredded Cheddar cheese

Place crescent rolls on cookie sheet and press together seams. Bake at 350 degrees until golden. Cool. Mix softened cream cheese, Ranch dressing and Italian dressing. Smooth on crust. Put vegetables in food processor individually to chop and mix in bowl. Sprinkle on cream cheese and top with cheese. Press down with saran wrap. Refrigerate. Cut into squares and serve.