For crust, separate crescent rolls into four 4-roll rectangles and press into the bottom and up the sides of an ungreased 15x10x1-inch baking pan, pressing perforations to seal.
Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Cool the crust in the pan on a wire rack.
In a mixing bowl, beat together the cream cheese, mayonnaise or salad dressing, and dry dressing mix until well combined. Spread the cream cheese mixture over the cooled crust.
Top with assorted vegetables and sprinkle with cheese. Press lightly. Cover and chill for at least 1 hour or up to 24 hours. Cut into squares to serve. Store any leftover appetizers in the refrigerator. Makes 35 appetizer servings.
If you like, decrease the mayonnaise or salad dressing to 1/2 cup and add 1/2 cup dairy sour cream.