Finger Salad - cooking recipe

Ingredients

2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
3/4 c. mayonnaise
1 pkg. Hidden Valley Ranch dressing
3/4 c. each: raw onion, green pepper, carrots, celery and cauliflower, chopped

Preparation

Spread out crescent rolls on 11 x 17-inch cookie sheet.
Bake according to directions.
Mix cream cheese, mayonnaise and Hidden Valley dressing together.
Spread mixture on crescent rolls.
Mix vegetables together; sprinkle on top of mixture.
Refrigerate. Cut in squares, if desired.
Sprinkle shredded cheese on top before serving.