2 tubes (8 count) 8 oz. refrigerated crescent rolls
3/4 c. salad dressing or mayonnaise
1/2 c. sour cream
2 (8 oz.) pkgs. cream cheese, softened
1 sm. pkg. reg. Ranch HIDDEN VALLEY® Salad Dressing

VEGETABLES:

3/4 c. finely chopped green pepper
3/4 c. finely sliced green onions
3/4 c. diced tomatoes (Romano tomatoes work best)
3/4 c. finely chopped broccoli
3/4 c. sliced carrots, finely diced
3/4 c. finely sliced cauliflower
3/4 c. finely chopped radishes
3/4 c. finely chopped cucumber
3/4 c. shredded cheddar cheese

Over bottom of an 11 x 17 inch jelly roll baking pan pat and press crescent rolls to fit. Bake 7 to 8 minutes until lightly browned in a 350 degree oven.

In mixing bowl, mix well or beat salad dressing, sour cream, cream cheese and dressing mix. Spread over rolls in pan. Sprinkle on cheddar cheese.

Put plastic wrap or wax paper over mixture and press cheese and vegetables into creamed mixture. Refrigerate 3 or 4 hours or overnight. Leave paper on until chilled. Cut into bars and serve. If making 1/2 of the batch, use a 9 x 13 inch pan.