2 tubs (8 count each) refrigerator crescent rolls
3/4 c. mayonnaise
1/2 c. sour cream
2 (8 oz.) pkgs. cream cheese
1 env. ranch-style dressing mix
1/4 c. chopped (very sm.) green peppers
3/4 c. chopped (very sm.) green onions
3/4 c. diced (sm.) tomatoes
3/4 c. sliced thin or chopped fresh carrots
3/4 c. chopped (very sm.) broccoli, fresh
3/4 c. sliced (very sm.) fresh cauliflower
3/4 c. shredded Cheddar cheese

Cover bottom of 11 x 17 inch baking pan (lightly greased) with the sheets of crescent rolls dough, patting and stretching it to fit. Bake in 350 degree oven for 7 to 8 minutes or lightly browned.

In a mixing bowl, combine mayonnaise, sour cream, cream cheese and dressing mix. Spread over crust in pan. Combine vegetables, tossing to mix and distribute evenly over cheese mixture. Cover with plastic wrap and push vegetables into cheese. Refrigerate, still covered, 3 to 4 hours. Cut into bars to serve. Makes about 3 dozen small bars.