2 (8 count) pkg. crescent rolls
1 env. ranch dressing
3/4 c. EACH: green pepper, grated carrot
Cauliflower florets
Broccoli, chopped
1 bunch green onions
3/4 c. shredded cheese
1 sm. can chopped ripe olives
1 tomato, diced and drained
2 (8 oz.) pkg. cream cheese
1 c. mayonnaise

Place crescent rolls on 11 x 17 inch cookie sheet. Press seams together. Bake according to directions. Cool. In bowl mix cream cheese, mayonnaise, dressing. Spread over cooled rolls. Layer vegetables. Place wax paper over vegetables and press them into cream cheese. Let set overnight in refrigerator. Add tomatoes and grated cheese before serving. Half of this recipe makes a 9 x 13 inch pan.