Preheat oven at 350°F. Grab a standard sized cookie sheet, spray with nonstick cooking spray.

Open, and roll out the canned crescents. Place them neatly on cookie sheet so that they cover it completely. (May have extra) Press creases of crescents so that it all becomes one unit. Take a fork and poke it to decrease rising. Place in oven for 10-15 minutes till cooked, and lightly browned. Take out of oven, and let it cool.

In a bowl, add package of cream cheese, and with a fork mash it till its spreadable. Pour in packet of ranch dressing, (may add more to taste) Add sour cream, a tablespoon at a time til its the constancy of whipped cream cheese. Place in fridge till ready to use.

With a grater, grate carrot sticks to the size of shredded cheese. Place in a bowl. Chop finely, the broccoli and cauliflower and add to bowl. (at this point you can use any veggie. From mushrooms to onion to tomato)

After your crescent is cooled, spoon cream cheese mixture onto it and spread liberally, evenly coating it. Now, take veggie mixture and sprinkle it on top till you no longer see the cream cheese. Lastly, sprinkle it all with the shredded cheese. Keep refrigerated. Enjoy!