Veggy Bars - cooking recipe

Ingredients

2 tubes crescent rolls
1 pkg. Hidden Valley Ranch Dressing (dry)
1 c. mayonnaise
1 c. sour cream
1 c. each, finely chopped
cauliflower
broccoli
celery
carrots
red onion
radishes

Preparation

Lay crescent rolls flat on a 13 x 18 cookie sheet. Bake at 350 for 10 to 12 minutes, or until golden brown. Set aside to cool. Mix ranch dressing, mayonnaise and sour cream together. Spread on top of cooled crust. Then spread with the mixture of finely chopped vegetables. Set in refrigerator for 1 hour. Cut in squares.