2 pkg. crescent dinner rolls
2 pkg. (8 oz.) cream cheese, softened
1 c. mayonnaise
1 pkg. original HIDDEN VALLEY® dressing
1 c. green pepper, finely chopped
1 c. carrots, finely chopped
1 c. black olives, sliced
1 c. Cheddar cheese, shredded

Unwrap rolls and lay flat in jelly roll pan to form crust.

Bake crust at 350°F for 10 minutes. Allow to cool. Mix cream cheese, mayo and HIDDEN VALLEY® dressing with electric mixer. When smooth, spread over cooled crust. Sprinkle vegetables, cheese and olives over cream cheese layer and cut into squares.