2 cans refrigerated crescent rolls
3/4 c. mayonnaise
2 (8 oz.) pkgs. cream cheese
1 env. HIDDEN VALLEY® Ranch Dressing mix
3/4 c. green pepper, chopped
3/4 c. onions, chopped
3/4 c. tomatoes, chopped
3/4 c. carrots, chopped
3/4 c. mushrooms, chopped
3/4 c. cauliflower, chopped
3/4 c. broccoli, chopped
3/4 c. Cheddar cheese, shredded

Food processor works well for all of the chopping. Spray 11x15 inch jelly roll pan with Pam. Separate crescent rolls into squares, not triangles and cover pan with rolls. Press gently to seal seams. Bake at 350 degrees for 7-8 minutes.

Mix cream cheese, mayonnaise and salad dressing mix until smooth. Spread over cooled dough. Sprinkle veggies on top and press down gently. Chill 1-2 hours. Cut into squares.