2 (8 oz.) pkg. cream cheese at room temperature
2/3 c. Hellmanns Mayonnaise
1 packet of dry Ranch dressing (1 oz.)
2 pkg. of crescent rolls
1 tbsp. dill weed

Place crescent rolls on an ungreased cookie sheet. Pinch edges together. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Let cool. (I guess you leave them flat.)

Mix together cream cheese, mayonnaise, ranch dressing and dill weed. Spread on top of cooked crescent rolls. Sprinkle shredded vegetables on top; cauliflower, carrots, broccoli, onions, cheese, green pepper and anything else you desire.