2 packages refrigerator crescent rolls
1 cup mayonnaise
1 (8-ounce) package soft cream cheese
1 package Hidden Valley Ranch salad dressing mix
1/2 brunch broccoli florets, finely cut up
1/2 green pepper, chopped
1 large carrot, shredded
Separate crescent roll dough into rectangles. Place dough in ungreased jellyroll pan. Press dough over bottom of pan, sealing perforations to form a crust. Bake at 375 degrees F. for 12 to 15 minutes. Cool completely. Combine mayonnaise, cream cheese and dry dressing mix with mixer. Spread evenly over cooled crust. Mix vegetables together with cheese. Sprinkle mixture evenly over cream cheese layer. Cut into squares to serve.