2 cans crescent rolls
1 pt. sour cream
1 large pkg. cream cheese, softened
1 packet HIDDEN VALLEY® Ranch dressing dry mix
1/2 c. each: broccoli, carrots, cauliflower, green or red bell peppers, finely chopped (may substitute favorite vegetables)
6 slices bacon, cooked and crumbled
1 c. grated sharp Cheddar cheese

Roll out crescent rolls flat into 9 x 12-inch pan or casserole dish.

Bake at 325°F until golden brown; let cool.

Mix sour cream, cream cheese and dressing dry mix until smooth. Spread over crescent rolls. Sprinkle vegetables over top, then follow with crumbled bacon and cheese. Refrigerate. Cut into squares.