2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1 env. Ranch dressing
1 c. mayonnaise
3/4 c. green onions, finely chopped
3/4 c. carrots, finely chopped
3/4 c. cauliflower, finely chopped
3/4 c. broccoli, finely chopped
3/4 c. ripe or green olives, finely chopped
3/4 c. cheddar cheese, shredded

Place crescent rolls on a round pizza pan or a cookie sheet. Bake according to package directions; cool completely. Mix cream cheese, Ranch dressing and mayonnaise. Spread on cooled crust.

Layer vegetables on top. Press vegetables into the cheese mixture. Let set in the refrigerator for at least 2 hours. Sprinkle with cheese. Cut into small pieces.