Unroll the can of crescent dough and press in the bottom of an ungreased 9x13 cookie sheet to form a crust, pressing together the perforated edges. Prick dough lightly with a fork.

Bake at 375 for 10 minutes, watching carefully, until browned. Cool crust completely.

Spread the crust with the veggie dip, using as much as you like - I used right around 1/2 of the container. Layer the vegetables on top of the dip. Sprinkle with the shredded cheese, using as much or as little as you want - I probably used about 3/4 of a cup.

Cover loosely with saran wrap. Chill until ready to serve. Cut into squares.