2 pkgs. (8) crescent rolls
1/2 c. salad dressing (mayonnaise)
1/2 c. plain yogurt
1 c. park-skim ricotta cheese
1 pkg. Ranch dressing mix
12 oz. cheddar cheese, shredded
6 c. vegetables in bite-size pieces
8 sliced olives
Sprinkle of seasoning salt

Press crescent rolls in a jelly roll pan and bake at 375 degrees for 8 minutes. Cool. Mix yogurt, salad dressing, ricotta cheese and dressing mix. Spread mixture on cooled crust. Top with thin slices of vegetables in layers. Top with cheese, salt and olives.