2 (8 oz.) pkg. refrigerator crescent rolls
1 small container sour cream
1 pkg. dry Ranch dressing mix
chopped vegetables such as: carrots, celery, broccoli, cauliflower, etc.
finely shredded Cheddar cheese

Roll crescent rolls into a 15 x 10 x 1-inch baking sheet to form a crust.

Bake crust for 12 to 15 minutes in 350°F oven. Let cool.

Combine thoroughly the sour cream and Ranch dressing mix. Spread thinly over cooled crust. Top with chopped vegetables. Sprinkle with finely shredded Cheddar cheese. Cut into squares and serve.