1 (8 oz.) pkg. Pillsbury crescent rolls
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. softened sour cream
1/2 pkg. dry Ranch salad dressing mix
1/2 c. broccoli flowerettes
1/2 c. cauliflower
1/2 c. sliced green onions
1/4 c. sliced black olives
1/2 c. diced tomato
1/2 c. grated Cheddar cheese

Press out crescent roll dough on 10 x 15 inch baking sheet. Bake at 375 degrees for 8-10 minutes. Let cool. Mix cream cheese, sour cream, and dressing mix. Spread cream cheese mixture over baked crust. Sprinkle vegetables and Cheddar cheese on top. Cut into 2 inch squares. (Can be refrigerated for several hours before serving). Makes 40 appetizers.