2 pkg. refrigerated crescent rolls
3/4 c. salad dressing
2 (8 oz.) pkg. cream cheese
1 pkg. dry HIDDEN VALLEY® Ranch dressing mix
1-1 1/2 c. finely chopped or grated vegetables (broccoli, green peppers, onions, radish, celery and/or carrots)
1 c. grated cheddar cheese

Unroll and put on cookie sheets. Pat all together; make a little edge. Bake according to package directions, but watch as it overcooks easily. Cool completely.

Mix salad dressing, cream cheese and dressing mix. Spread over cooled crust. Sprinkle chopped and/or grated vegetables, then cheese over top. Press down by covering with plastic wrap and pressing to prevent "fall-out". Cut into small squares.

Crescent rolls may be separated, baked flat then topped as above for individual salads at brunch, etc. Serve on bed of bib lettuce.