2 pkg. crescent rolls

Spread on cookie sheet; press seams together. Bake at 350 degrees for 8-12 minutes. Cool.

2 (8 oz.) cream cheese
1/2 c. mayonnaise
1/2 c. sour cream
1 pkg. dry Ranch dressing mix with bacon

Cream together; spread on cooled crescent rolls.

1/2 to 1 c. cauliflower
1/2 to 1 c. broccoli
1/2 to 1 c. bell pepper
Several green onions
1/2 to 1 c. carrots
1/2 to 1 c. tomatoes

Chop all vegetables very fine, scatter on cream layer. Enough finely shredded Cheddar cheese to cover top. Scatter cheese over vegetables. Cover with a piece of wax paper and press down over the whole sandwich.

You cut it into small finger sandwich sizes and eat cold or put it under broiler until cheese melts and eat it in squares warm.