Confetti Veggie Bars (20 servings) 2 packages refrigerated crescent rolls (low-fat are good) 2 8-oz. packages softened low-fat cream cheese 1 packet dry Hidden Valley Ranch Dressing 1 cup mayonnaise (not salad dressing) 3/4 cup shredded sharp cheddar cheese 1/2 to 3/4 cup each of raw veggies: carrots--broccoli--cauliflower--red bell pepper--chopped coarsely or diced Preheat oven to 350 degrees. Roll crescent rolls out onto large cookie sheet lined with parchment and press together to form one solid crust. Bake for 10 minutes. Cool completely. Meanwhile, whip together cream cheese, mayo and ranch dressing mix. Spread over crust after it has cooled, leaving room around the edges so it can be picked up with fingers. Top filling with chopped vegetables. Sprinkle with shredded cheese. Chill. Cut into bars or squares and serve. These versatile veggie bars make a colorful addition to an hors d'oeuvre tray, luncheon or party buffet, or as a grab-and-go breakfast on the run. Yummy yet healthy. Mr Breakfast would like to thank qcity for this recipe. Recipe number 2184. Submitted 10/13/2007.