2 pkg. Pillsbury crescent rolls
2 c. each cauliflower, carrots, broccoli, cucumber, mushrooms
1 pkg. Ranch dip mix
3/4 c. mayonnaise
1 pkg. (8 oz.) cream cheese
1 c. each 3 assorted cheeses (shredded)

Lay crescent rolls flat on ungreased cookie sheet. Pinch perforations together. Bake 8-10 minutes. Mix together, mayonnaise, cream cheese and Ranch mix. Spread onto cooked, cooled crescent rolls. Shred vegetables (except mushrooms and celery which should be sliced). Press onto cream cheese mixture. Cover with cheeses, chill and serve.