2 (8 oz.) pkgs. crescent rolls
1 c. sour cream
1 pkg. dry Ranch dressing mix
8 oz. cream cheese
1/2 c. mayonnaise
Veggies of choice

Press rolls into 10x15 jelly roll pan. Bake at 350 degrees 12-15 minutes. Cool.

Combine cream cheese, sour cream, mayonnaise and dressing mix. Spread over crust. Finely chop (or grate) broccoli, carrots, cauliflower and/or green peppers, celery, whatever veggie you like. Sprinkle over top and lightly press in. Chill a couple of hours or up to overnight. Cut into 1 1/2 - 2 inch squares. Serve chilled. Serves 40-45 squares. Enjoy with brunch or as hors d'oeuvres.