Veggie Wedgies - cooking recipe

Ingredients

2 cans refrigerator crescent rolls
2 (8 oz.) cream cheese
1 c. mayo
1 pkg. (1 oz.) dry Ranch style dressing
vegetables

Preparation

Lay crescent rolls out flat on 2 ungreased 12 x 18-inch cookie sheets.
Bake until golden brown.
Mix cream cheese, mayo and dry Ranch dressing together and spread on cooled crescent rolls.
Top with any combination of 2 or 3 of the following finely chopped vegetables:
carrots, broccoli, cucumber, onion, green/red pepper, radishes, mushrooms, cauliflower, etc.