Preheat oven to 375°F (190°C).

Unroll crescent rolls and spread them on a large cookie sheet.

Bake according to package directions until golden brown.

Remove from oven and let cool completely.

In a mixing bowl, combine mayonnaise, cream cheese, sour cream, and Hidden Valley Ranch dip mix.

Mix well until smooth and creamy.

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

Wash and chop the cauliflower, broccoli, carrots, onion, tomato, and celery into bite-sized pieces.

Arrange the chopped vegetables attractively over the cream cheese layer.

Refrigerate the vegetable pie for at least 30 minutes before serving to allow the flavors to meld and the crust to firm up.

Cut into slices and serve cold.