2 pkgs. refrigerated crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. mayonnaise
1 pkg. HIDDEN VALLEY® Ranch dressing seasoning mix (dry)
Generous shake of Lawry seasoned salt
Approximately 1/4 to 3/4 tsp. each of oregano, parsley flakes and garlic powder
3/4 c. each of desired vegetables
Cheddar cheese

(Green onion, celery, green pepper, cauliflower, broccoli, carrots, mushrooms, diced tomatoes).

Unroll 2 packages crescent rolls on a jelly roll pan. Press seams together to make solid sheet of dough. Bake at 350 degrees for 8 to 10 minutes.

TOPPING: Whip 2 packages softened cream cheese, 3/4 cup mayonnaise, 1 package seasoning mix and other seasonings. Spread on cooled crust. Chop veggies fine and mix together. Sprinkle on top of cream cheese and press down with your hand. Top with the Cheddar cheese. Chill 2 hours. Cut in squares or bars. A great summer dish!