2 (8 oz.) pkgs. refrigerated crescent rolls
11 oz. cream cheese, room temperature
1 c. Miracle Whip
1 env. dry Ranch dressing mix
1 sm. green pepper, diced
1/2 c. diced broccoli
1/2 c. diced cauliflower
1 lg. carrot, grated
1 1/2 to 2 c. shredded cheddar cheese

Place crescent rolls on jelly pan or cookie sheet (with sides) and press to close seams and to form a pizzalike crust. Bake at 350 degrees for 10 minutes; cool.

Mix cream cheese, Miracle Whip and Ranch dressing, spread over cooled crust. Sprinkle diced vegetables over the cheese mixture. Top with shredded cheese. Refrigerate overnight. Cut into 2 inch squares to serve.