2 (8 oz.) pkgs. refrigerated crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
1 c. mayonnaise
1 pkg. (4 oz.) dry buttermilk salad dressing mix
1 c. shredded carrots
2 c. finely chopped cauliflower
2 c. finely chopped broccoli
1 c. chopped tomatoes
4 oz. grated Cheddar cheese

This recipe makes two large rectangles. Half of the above ingredients makes one complete tray. Press dough from 1 package of crescent rolls onto an ungreased cookie sheet to make a rectangle about 9x13. Bake in a preheated oven 350, 15-20 minutes. Repeat with other package. Cool completely.

Combine softened cream cheese, mayonnaise and salad dressing mix. Spread half of the mixture on each baked crust. Top the cream cheese layer with vegetables as follows: carrots, broccoli, cauliflower, tomatoes and lastly sprinkle the grated cheese. Refrigerate until ready to serve. Cut into 2x3 bars. Yield: About 26 bars.

Note: Can be made several hours ahead, but not the day before as it will get soggy. Possibly save time by chopping veggies early.