1 crescent roll pack
1/2 c. sour cream
1 (8 oz.) cream cheese
1 c. shredded cheddar cheese
1/2 tsp. onion salt (opt.)
1/2 tsp. seasoned salt (opt.)
Vegetables (bite size pieces, mushrooms, tomato, red & green pepper, onion, cauliflower, black & green olives, broccoli, etc.)

Prepare crescent rolls in a 9"x13" cookie sheet pan according to package directions. (Crimp edges together.) Blend sour cream, cream cheese, onion salt and seasoned salt with electric mixer and spread over baked and cooled dough. Sprinkle shredded cheddar cheese. Drain and pat dry with paper toweling all vegetables. Spread toppings over prepared crust.