2 pkg. Pillsbury Crescent Rolls
1 c. mayonnaise
1 pkg. dry ranch dressing
2 (8 oz.) pkg. cream cheese
Veggies of choice, shredded (carrots, celery, broccoli, cauliflower)
Finely grated cheddar cheese

Spread crescent rolls to rectangle on cookie sheet. Pinch dough together at seams. Bake at 350° for 10 min. or until lightly brown. Mix mayo, dressing, and cream cheese together. Let crescent rolls cool before spreading mixture on top of baked rolls. Sprinkle shredded veggies on top, and sprinkle finely grated cheddar cheese on top of veggies before serving. Cut into squares. This may be made a day ahead. Vegetables will stay fresh.