2 cans crescent rolls
2 (8 oz.) cream cheese
1 c. mayonnaise
1 pkg. HIDDEN VALLEY® Ranch dressing
Cheddar cheese
3/4 c. broccoli flowerettes, cut fine
3/4 c. tomatoes, seeded & chopped fine
1/2 c. green pepper, diced fine
3/4 c. grated cheese

Lay out rolls on ungreased 11 x 17 inch cookie sheet. Press holes together and bake; cool. Mix cream cheese, mayonnaise and dressing together (add dressing to taste); blend well. Spread over cooled dough. Put on the vegetables. Press them down into the cream cheese mixture. Sprinkle cheese over all and press down. Refrigerate at least 1 hour, cut into squares.