2 (8 oz.) pkgs. Pillsbury crescent rolls
12 oz. cream cheese
3/4 c. mayonnaise
1 pkg. Ranch dressing
4 oz. mushrooms, diced
3 med. carrots, diced
5 to 7 med. broccoli florets, chopped
5 to 7 med. cauliflower florets, chopped

Pat crescent roll dough into a 17 x 11 1/2 x 1 inch jelly roll pan. Bake until golden brown. Cool. In a separate bowl mix cream cheese, mayonnaise and Ranch dressing until creamy. Spread over cooled crescent and sprinkle with chopped vegetables. Pat into cream cheese. Cut into squares. Prepare 8 hours prior to serving for seasoning to bloom in the cream cheese. Preparation time: 30 minutes. Serves 8 to 12.