2 cans Pillsbury crescent rolls
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise (I use Hellmann's)
1 dry pkg. HIDDEN VALLEY® Ranch dressing
1/2 - 1 c. each broccoli & cauliflower, chopped (I use a blender)
1 bell pepper, chopped fine
As much shredded carrot as you like
Chopped green onion & cucumber to taste
Pimiento & red pepper for color

For crust, spread 1 can of rolls out on one cookie sheet (pinch together, do not separate into rolls). Do the same for the other can. Bake at 350 degrees until light brown, 10 to 15 minutes.

In a mixer, blend cream cheese, mayonnaise, and Ranch dressing until smooth. The texture will look greasy. Spread evenly on cooled crusts. Mix vegetables together and sprinkle on top. (I spread newspaper underneath the cookie sheets as this part is messy.) It is a good idea to press the veggies down gently with the palm of your hand.

Cool about 30 minutes before cutting.