8 oz pkg refrigerated crescent rolls
8 oz pkg cream cheese, softened
1 oz pkg Ranch-style dressing mix
2 carrots, finely chopped
1/2 c red bell peppers, chopped
1/2 c green bell peppers, chopped
1/2 c fresh broccoli, chopped
1/2 c green onions, chopped

Preheat oven to 375°. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11-13 minutes in the oven, or until golden brown. Allow to cool. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell peppers, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-sized squares to serve.