2 cans crescent rolls
2 (8 oz.) cream cheese
1 pkg. HIDDEN VALLEY® dressing
3/4 c. salad dressing
3/4 c. chopped cauliflower
3/4 c. chopped tomatoes
3/4 c. chopped celery
3/4 c. chopped pepper
1 c. shredded cheese

lay crescent rolls flat on cookie sheet. Pat to form crust. Bake at 350 degrees until light brown. Mix cream cheese, HIDDEN VALLEY® and salad dressing. Spread over crust. Sprinkle vegetables over top. Last, sprinkle shredded cheese. Cut in squares.