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See below ingredients and instructions of the recipe
8 Crescent rolls (dry)
2 8 oz. pkg. cream cheese, 1/2 c Shredded Cheddar cheese
Softened 1 c Carrots, shredded
3/4 c Mayonnaise 1 c Broccoli, chopped
1 pk Hidden Valley Ranch dressing 1 c Cauliflower, chopped
Spread rolls in the bottom and up sides of greased jellyroll pan or
cookie sheet with sides. Smooth seams well. Bake in a 350 degree
oven for 10 minutes or until golden brown. Mix cream cheese with
mayonnaise and salad dressing. Add Cheddar cheese and mix well.
Spread mixture on cooled crust. Sprinkle on vegetables. Press
lightly into cream cheese. Cover and refrigerate until served. Cut
into bars. Randy Rigg Submitted By RANDY RIGG On 08-18-95
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Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

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