2 to 8 count crescent rolls
3/4 c. mayonnaise
3/4 c. sour cream
1 (16 oz.) cream cheese, softened
1 envelope Ranch Salad Dressing mix
3/4 c. green pepper, chopped
3/4 c. broccoli flowerets, chopped
3/4 c. green onions, chopped
3/4 c. tomatoes, chopped
3/4 c. carrots, sliced
3/4 c. cauliflower, sliced
3/4 c. shredded Cheddar cheese

Preheat oven to 350 degrees. Press crescent rolls to bottom and side of a 11 x 17 inch baking pan. Press edges to seal. Bake for 7 to 8 minutes or until light brown. Beat mayonnaise, sour cream, cream cheese, and salad dressing. Mix in mixer bowl until light and fluffy. Spread over baked layer. Combine all vegetables in a large bowl, toss lightly; arrange over cream cheese layer. cover with plastic wrap, press vegetables into mixture. Chill 3 or 4 hours. Cut into bars or squares. Yield 36.