2 cans crescent rolls
2 (8 oz.) pkgs. cream cheese, soft
1 pkg. dry ranch dressing
1/2 c. milk
4 types of fresh veggies (your choice)
1 c. sharp shredded cheese

Place the crescent rolls on a cookie sheet. Spread flat, unseparated. Bake for 10 minutes at 350 degrees. Combine the cream cheese, ranch dressing mix and milk and spread over the cooled rolls. Cut veggies very small and put mixed vegetables over dressing mixture. Sprinkle shredded cheese on top, cut into squares. Approximately 36 pieces.