Vegetable Pizza

2 pkg refrigerated crescent rolls
1 pkg (8 oz) cream cheese, softened
3/4 cup mayonnaise
1 pkg dry Hidden Valley Ranch dip
3/4 cup mushrooms
3/4 cup green pepper
3/4 cup green onions
3/4 cup cauliflower
3/4 cup shredded carrots
3/4 cup broccoli
3/4 cup cheddar cheese
3/4 cup sliced, ripe olives

Press the crescent rolls onto a cookie sheet (or stone) side by side to make crust.
Bake 8-10 minutes at 350 degrees. Cool completely

Mix cream cheese, mayonnaise, and hidden valley ranch dip powder. Spread mix over completely cooled, cooked crust.

Sprinkle on remaining ingredients (except cheese and olives), pressing them gently into the cream cheese mixture.

Finish with cheddar cheese and olives, resting on top of the vegetables. Chill for 1 hour and cut into small squares.