Finger Salad - cooking recipe

Ingredients

2 pkg. crescent rolls
1 pkg. Hidden Valley dressing
2 tsp. sugar
1 (8 oz.) cream cheese
1/2 c. mayonnaise
broccoli, cut up
cauliflower, cut up
pepperoni, sliced
carrots, shredded
onions, chopped
Cheddar cheese

Preparation

Lay crescent rolls out flat in a greased cookie sheet, pressing seams together.
Bake as directed on package.
Cool. Blend dressing, sugar, cream cheese and mayonnaise together with mixture and spread on cooled crust.
Next top with cut up vegetables and press into crust.
Top with grated Cheddar cheese. make this ahead, perhaps the night before and chill.
Cut into squares.