2 pkg. crescent rolls
2 lg. pkg. cream cheese, softened
2/3 c. mayonnaise
1 pkg. ranch dressing mix
3/4 c. each carrot, green pepper, red pepper, broccoli, cauliflower (just tiny flowerettes), celery, cucumber (seeds removed) and Bermuda onion (optional), chopped in very small pieces (3/16 inch)

On a cooking sheet (9 x 15 inches or whatever the "Standard" size is) pat down the crescent roll dough. Bake until golden brown following time and temperature on package. Carefully watch so it does not burn. Cool. Mix the softened cream cheese and the mayonnaise. Add powdered ranch dressing (1 package or less). Spread this mixture over the cooled crescent roll stuff. Mix all of the chopped vegetables together, except for the broccoli and cauliflower. Spread the vegetables evenly over the dressing. Place the broccoli and the cauliflower flowerettes strategically in the "goop" (like little trees). Chill overnight. Cut into squares with sharp knife.