2 (8 oz.) pkgs. refrigerated crescent rolls, divided
2 (8 oz.) pkgs. cream cheese, softened
1 c. mayonnaise
1 (4 oz.) env. buttermilk recipe salad dressing mix (such as HIDDEN VALLEY®)
1 c. shredded carrots, divided
2 c. chopped broccoli, divided
2 c. chopped cauliflower, divided
1 c. chopped tomatoes, divided
4 oz. shredded cheddar cheese

Press dough from one package of crescent rolls onto an ungreased cookie sheet to make a rectangle about 9x12 inches. Bake in a preheated 350 degree oven 10-15 minutes. Repeat with second package of dough on another cookie sheet. Cool completely.

Combine cream cheese, mayonnaise and salad dressing mix. Spread half of this mixture on each of the baked crusts. Top the cream cheese with half the carrots, broccoli, cauliflower, and tomatoes. Sprinkle with half the cheddar cheese. Repeat layers with second crust.

Refrigerate until ready to serve. Cut into 2x3 inch bars or as desired. Yield: 36 bars.

NOTE: These can be made several hours ahead of time, but don't make them the day before or the crust will get soggy. The recipe can be halved. You can use more or less of any vegetable and cheese. You might also add olives or other toppings.