Finger Salad - cooking recipe

Ingredients

2 cans refrigerator crescent rolls
2 (8 oz.) pkg. cream cheese
1 pkg. Hidden Valley Ranch dressing mix
3/4 c. mayonnaise
assorted veggies, finely chopped
grated Cheddar cheese

Preparation

Unroll dough on cookie sheet.
Pat down to cover.
Bake at 375\u00b0 until lightly browned.
Cool.
Mix together cream cheese, dry dressing mix and enough mayonnaise to make spreading consistency. Spread over crust.
Sprinkle vegetables over.
Top with grated cheese.
Chill.
Cut into desired size squares to serve.