2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1 c. mayonnaise
1 pkg. ranch dressing
1 bunch broccoli
1 head cauliflower
3 bunches green onions
Grated carrot
Tomato
3/4 lb. cheddar cheese

CRUST: Lay out and piece together on cookie sheet, crescent rolls. Bake and let cool.

Soften cream cheese, mix with mayonnaise and ranch dressing. Spread over cooled crust. Cut vegetables in small pieces and sprinkle on top of crust. Top with cheddar cheese that has been shredded. Cut in small pieces and serve. Refrigerate leftovers.