2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
Preheat oven at 375 degrees. Roll crescent rolls out into a 9 x 13 baking sheet, pinching sides up.
Bake for 12 minutes then remove and let sit for 15 minutes.
Mix cream cheese, mayonnaise, Ranch dressing mix in bowl. Smooth over baked crescent rolls.
Cut up all vegetables and place over mixture.
Sprinkle Cheddar cheese on top.
Cover and refrigerate for at least an hour. Cut and serve
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