2 cans crescent rolls (found in refrigerator section)
2 (8 oz.) light Philadelphia cream cheese
1 c. light mayonnaise
1 lg. pkg. dry Hidden Ranch Valley Dressing (found in seasoning section)
3/4 c. raw broccoli florets, diced small
3/4 c. grate carrots
3/4 c. raw tomatoes, seeded and crushed
1/2 c. green pepper, diced, seeded and crushed
3/4 c. grated cheddar cheese

Use ungreased 11x17 cookie sheet. Spread rolls flat on bottom of cookie sheet. Bake and then cool crescent rolls. Mix the first 3 ingredients and spread on the rolls. Mix together the next 4 ingredients and sprinkle over the spreaded rolls. Then spread 3/4 cup grated cheddar cheese over all. DO NOT BAKE AGAIN. Refrigerate at least 1 hour, then cut into 1-inch squares to serve. Refrigerate any leftovers.