Pat crescent roll dough into a17-x-11-x-1-inch jelly roll pan. Bake until golden brown. Cool.
In a separate bowl, mix cream cheese, mayonnaise, and Ranch dressing mix until creamy. Spread over cooled crust and sprinkle with chopped vegetables. Pat into cream cheese. Cut into squares.
Prepare eight hours prior to serving for seasoning to “bloom” in the cream cheese.
Yield: eight to 12 servings.