2 tubs Pillsbury crescent rolls
1 (8 oz.) pkg. softened Philadelphia cream cheese
2 c. mayonnaise
1 pkg. (dry) HIDDEN VALLEY® Ranch dressing
Finely chopped broccoli
Cauliflower
Carrot
Green/red pepper
Sliced black olives
2 c. finely grated Cheddar cheese

Unroll and spread 2 tubs Pillsbury crescent roll in jelly roll pan (greased and floured), making a little edge all the way around. Bake crust 10 minutes at 350 degrees. Mix well cream cheese, mayonnaise and Ranch dressing and spread on cooled crust. Top with finely chopped vegetables and sliced olives. Top with grated Cheddar cheese. Refrigerate for 2-3 hours. Cut in squares to serve.