roll out crescent rolls onto large non stick baking sheet. stretch and flatten to form rectangular shape on sheet. Bake 12 minutes or until golden brown. Allow to cool.
In medium size bowl, mix ranch dressing, mayonnaise, sour cream and cream cheese until blended well. Spread mixture over cooled crust. Arrange vegetables over top of the crust and top with cheddar cheese. Refrigerate for 1 hour, cut and enjoy!
