Veggie Bars

2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
1 c. mayonnaise
1 pkg. Ranch dressing
1 c. chopped carrots
1 c. chopped green pepper
1 c. chopped cauliflower
1 c. chopped broccoli
1 can sliced black olives
(optional)

Spread crescent rolls flat on a cookie sheet or large pizza pan. Bake as directed on package. Mix and blend cream cheese, mayonnaise, and the Ranch dressing. Spread over cooled crescent rolls. Sprinkle the vegetables on top of the cream cheese mixture. Chill and cut into squares.

Veggie Bars

2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
3/4 c. Miracle Whip (not mayonnaise)
1 pkg. dry Hidden Valley Ranch dressing mix
3/4 c. each of the following:
broccoli, green onions,
cauliflower, carrots, green
pepper, celery, mushrooms,
tomatoes, Cheddar cheese
and red bell pepper

Spread crescent rolls in 15 x 10 x 1-inch jellyroll pan; bake according to directions. Cool completely. Combine cream cheese, Miracle Whip and dressing mix. Spread over cooled crescent rolls. Top with finely chopped vegetables, 3/4 cup of each, mixed well together. Press vegetable mixture firmly into cream cheese mixture. Refrigerate until ready to serve. Cut in squares.

Note: I seldom use tomatoes because they have a tendency to be watery. The green onions and Cheddar cheese are a must; it doesn't taste right without them. For the rest of the vegetables, I use whatever I have.