¼ cupeach additional chopped vegetables, bell pepper,tomato, scallions, or black olives
Preheat oven to 375ºF. Line a 9-inch by 13-inch baking sheet with parchment paper or aluminum foil. Unroll crescent roll triangles and arrange into rectangles to from a crust, pressing the seams together.
Bake the crust according to the package instructions, about 12 to 15 minutes or until golden brown. Remove from oven and cool completely, at least 30 minutes.
Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, and salad dressing mix. Chill in refrigerator to blend flavors while crust cools.
Spread the cream cheese mixture over the cooled crust. Top with broccoli, cauliflower, and carrots. Sprinkle with cheese and any additional vegetables, if using.
Chill at least one hour before slicing to serve.
To make ahead, bake the crust, cool completely, and cover with plastic wrap overnight. The cream cheese mixture can be made up to 1 day in advance, and all vegetables can be prepped in advance too.
To make your own Ranch seasoning blend, in a small bowl combine 1 Tablespoon dried parsley, 1 teaspoon dried chopped onion, 1 teaspoon dried dill, 1 teaspoon garlic powder, and ½ teaspoon dried basil. Blend with the cream cheese and mayonnaise in Step 3.