2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. mayonnaise
1/2 c. sour cream
1 (8 oz.) pkg. Cheddar cheese, shredded
1 pkg. dry HIDDEN VALLEY® original dressing

Place rolls on 2 greased cookie pans or jelly roll pans 15 x 10 inches; one package per pan. Let set 5 minutes to warm up. Spread to cover entire pan and press seams together. Bake 5 minutes at 350 degrees until brown. Mix cream cheese and other ingredients and spread over baked dough. Sprinkle with Cheddar cheese. Chop any vegetables like carrots, celery, green pepper, cucumber or tomatoes (no seed parts of last two items). Sprinkle liberally over the pan. Cover with plastic wrap and press vegetables and Cheddar into creamed mixture. Refrigerate and cut into one-inch squares.