2 pkg. Pillsbury crescent rolls
1 (8 oz.) pkg. cream cheese
1/2 c. mayonnaise
1/4 c. sour cream
1 pkg. taco seasoning mix
Shredded Cheddar cheese
1/2 c. each finely chopped: tomato, green pepper, carrots, lettuce, black olives, cauliflower, mushrooms (optional)

Lay out crescent rolls on a jelly roll pan. Pinch ends together. Bake at 350 degrees for 15 minutes; cool.

In a bowl, cream together cream cheese, mayonnaise, sour cream and taco seasoning. Spread on top of cooled crust. Top with 1/2 cup each of finely chopped vegetables. Press gently into creamed mixture. Spread shredded Cheddar cheese over top.

Refrigerate at least 8 hours before cutting into squares.