2 tubes (8 count each) refrigerated crescent rolls
3/4 c. salad dressing
1/2 c. sour cream
2 pkgs. (8 oz. each) cream cheese, softened
1 env. ranch-style dressing mix
3/4 c. diced tomato
3/4 c. chopped green onion or chives
3/4 c. chopped broccoli
3/4 c. sliced cauliflower
3/4 c. shredded cheddar cheese

Cover bottom of 11 x 17 inch pan with sheets of crescent roll dough, pulling and stretching to fit. Bake in 350 degree oven for 7 to 8 minutes or until lightly browned.

In mixing bowl, combine salad dressing, sour cream, cream cheese and dressing mix. Spread over baked crust in pan. Combine vegetables and grated cheese, tossing to mix, distribute evenly over cream cheese mixture. Cover with plastic wrap and push vegetables firmly into cream cheese mixture. Refrigerate still covered for 3 to 4 hours. Cut into bars to serve. Makes about 3 dozen small bars. Half of the recipe may be prepared in a 9 x 13 inch pan.