2 cans crescent rolls
2 (8 oz.) pkgs. cream cheese
3/4 c. mayonnaise
1 pkg. Ranch Valley (dry) dressing
1 c. chopped cauliflower
1 c. chopped broccoli
1 c. chopped carrots
Little onion
Little green pepper (optional)

Roll crescent rolls on cookie sheet (thin). Bake 10 minutes on 350 degrees or until lightly browned. Mix together cream cheese, mayonnaise and Ranch Valley dressing. Spread on top of crust. Vegetables should be chopped fine. Mix vegetables and spread on top. Chill. Cut into squares.