2 (8 oz.) pkgs. Pillsbury crescent rolls
1 (8 oz.) pkg. cream cheese
2/3 c. mayonnaise
1 pkg. HIDDEN VALLEY® ranch dressing
1/2 c. each broccoli bits, green onion, cucumber cut up, tomatoes, cauliflower, green pepper, mushrooms, grated carrot
Grated medium cheddar cheese

Open crescent rolls and seal perforations. Pat on 12 x 12 cookie sheet. Bake as directed on packages. Cool, blend cream cheese, mayonnaise and dressing mix and spread on top of cooled crust. Sprinkle cut up vegetables on top. Sprinkle grated cheddar cheese over all. Place in refrigerator for about an hour before cutting into small squares. Makes a 12 x 12 or 8 x 10 pan.