2 cans crescent rolls
2 (8 oz.) pkg. cream cheese, softened
3/4 c. mayonnaise
1 pkg. Ranch dry dressing
3/4 c. following vegetables: cauliflower, broccoli, red onion and fresh mushrooms
shredded Cheddar cheese

Press rolls together in a jelly roll pan to make crust. Bake until brown. Mix the cream cheese, mayonnaise and dressing together and spread over cooled crust, forming filling. Sprinkle the raw vegetables over filling and top with the shredded cheese. Cut into squares.