2 pkg. crescent dinner rolls
2 pkg. (8 oz.) cream cheese, softened
1 c. mayonnaise
1 pkg. original Hidden Valley dressing
1 c. green pepper, finely chopped
1 c. carrots, finely chopped
1 c. black olives, sliced
1 c. Cheddar cheese, shredded

Unwrap rolls and lay flat in jelly roll pan to form crust. Bake crust at 350° for 10 minutes. Allow to cool. Mix cream cheese, mayo and Hidden Valley dressing with electric mixer. When smooth, spread over cooled crust. Sprinkle vegetables, cheese and olives over cream cheese layer and cut into squares.