2 pkgs. crescent rolls
16 oz. carton sour cream
1 pkg. dry HIDDEN VALLEY® Ranch dressing
1 c. chopped broccoli
1 c. chopped cauliflower
1 c. chopped green onions
1 c. chopped carrots
1 c. shredded cheese

Unroll crescent rolls and pinch together in a 9"x12" pan to form a crust. Bake according to directions, cool to the touch.

Mix together sour cream and dry dressing mix, spread over crescent crust. Generously sprinkle vegetables over the entire crust and top with shredded cheese. Cut into squares to serve. Refrigerate until serving.