2 tubes (8) count each refrigerator crescent rolls
3/4 c. salad dressing or mayonnaise
1/2 c. sour cream
2 (8 oz.) pkg. each cream cheese, softened
1 envelope ranch style dressing mix
3/4 c. chopped green pepper
3/4 c. chopped sliced green onion
3/4 c. diced tomato
3/4 c. chopped broccoli
3/4 c. sliced carrots
3/4 c. sliced cauliflower

Cover bottom of 11 x 17 inch jelly roll baking pan with sheets of crescent roll dough, patting to fit. Bake at 350 degree oven for 7 to 8 minutes or until lightly brown.

In mixing bowl, combine salad dressing, sour cream, cream cheese and dressing mix. Spread over crust in pan.

Combine vegetables, toss to mix and distribute evenly over cheese mixture. Cover with plastic wrap and push vegetables into the cheese. Refrigerate, still covered 3 to 4 hours. Cut into bars. Makes about 3 dozen bars.