Ingredients:
2 cans crescent rolls (8 oz sizes)
2 (8 oz) cream cheese
3/4 cup mayo
1 envelope hidden valley dressing
3/4 cup cauliflower
3/4 cup broccoli
3/4 cup carrots
3/4 cups celerly
3/4 cups cheddar cheese
Directions:
Spread crescent rolls onto large cookie sheet and bake 8-10 minutes. Cool completely. Mix mayo, cream cheese, and dressing. Spread over curst. Top with vegetables and cheese. Refrigerate for at least 3 hours, then cut into squares.
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