2 pkg. crescent rolls
1/2 c. mayonnaise
2 (8 oz.) pkg. cream cheese, softened
1 env. Ranch dressing dry mix
3/4 c. each, any chopped vegetables (be sure to chop very fine)
3/4 c. shredded cheddar cheese
1/2 (or less) finely chopped green onion

Cover jelly roll size pan with rolls, flattened and patted to make solid crust. Bake at package temperature for 7 or 8 minutes. Cool. Mix mayonnaise with cream cheese and dry mix. Spread over crust. Sprinkle with raw vegetables and press down firmly. Refrigerate for 1 or 2 hours and cut into bars about 1x1 inch. Keep refrigerated, if any are left. Keeps well 2 or 3 days.