Chop all vegetables you plan to use.

Unroll and press crescent roll dough onto a large cookie sheet, ensuring it covers the entire surface.

Bake the crescent roll crust at 350°F (175°C) for 10 minutes, or until lightly golden.

Remove from oven and let the crust cool completely.

In a mixing bowl, combine the cream cheese, mayonnaise, and Hidden Valley dressing until smooth.

Spread the cream cheese mixture evenly over the cooled crescent roll crust.

Arrange the chopped vegetables on top of the cream cheese layer.

Sprinkle shredded cheese over the vegetables.

Refrigerate the vegetable bars for at least 30 minutes before slicing and serving.