Many thanks to our gracious host for putting this together. After making this journey north I can appreciate the effort some of our Killeen area members make in attending the Austin M&Gs.
As promised I'm posting the recipe for the veggie squares.

Veggie Squares

2 Cans of Pillsbury crescent rolls
1 packet of Hidden Valley Ranch mix
2 8oz. packs of cream cheese (softened)
1 small head of cauliflower
1 bunch of broccoli
2-3 carrots
1 cup mayonnaise
1 ½ cups shredded cheddar cheese


Spread the crescent roll dough on a 11 ½ x 17 inch cookie sheet and bake as directed on package ( 350 degrees for 12-14 minutes)

Let the dough cool completely before adding the toppings.

Wash the veggies and drain well.
Chop up the cauliflower and broccoli. Shred the carrots. (I cheated and bought them already shredded)

Blend the cream cheese, ranch dressing mix and the mayonnaise. Spread on cooled dough.

Top with the shredded cheddar and veggies.

Note – this is easier to cut up after being refrigerated for a few hours with a pizza cutter. I had made this late Thursday and let it refrigerate overnight then cut it up Friday morning. I also added sliced black olives for the party.