2 can of crescent rolls
2 pkgs. cream cheese
3/4 c. mayonnaise
1 pkg. ranch dressing mix
3/4 c. of each: broccoli, onions, carrot, peppers, cauliflower, red or green cabbage, all shredded and finely chopped
1 1/2 c. shredded cheddar cheese

Spread crescent rolls onto a cookie sheet.

Bake at 375 for 10-13 minutes. Let cool. Mix softened cream cheese with mayonnaise and ranch dressing mix. Spread onto cooled crust. Sprinkle the veggies on top of the cream cheese mixture and top with cheese. Keep refrigerated until ready to serve.