Vegetable Squares - cooking recipe

Ingredients

1 (8 oz.) pkg. refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1/3 c. Ranch salad dressing
1 tsp. dill weed or basil
2 c. vegetable toppings
1 c. shredded Monterey Jack, Cheddar or Mozzarella cheese or a combination (4 oz.)

Preparation

For crust, unroll crescent rolls; gently pat into rectangle on cookie sheet.
Bake according to package directions.
Cool on wire rack.
Meanwhile, in a small mixing bowl, stir together the cream cheese, salad dressing and dill weed or basil.
Spread cream cheese mixture evenly over the cooled crust.
Sprinkle with desired chopped vegetables and shredded cheese.
Gently press vegetables and cheese into the cream cheese mixture.
Chill 1 hour before cutting into squares.