2 (8 oz.) pkg. refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton sour cream
1 (4 oz.) envelope buttermilk dressing mix
4 c. chopped or sliced fresh vegetables
2 c. shredded cheese

Unroll crescent roll dough and pat into a 15 x 10 inch baking sheet.

Bake at 375°F for 12 minutes or until golden brown. Remove from oven and cool completely. In a medium mixing bowl, stir together cream cheese, sour cream, and dressing mix until smooth. Spread mixture on top of cooled crust. Top with mixed vegetables. Sprinkle cheese over vegetables. Cut into 2-inch squares and serve.

Makes 35 squares.