Preheat your oven to 375°F (190°C). Unroll the crescent roll dough on a clean surface, separating the triangles and blending the edges.

In a mixing bowl, combine softened cream cheese with ranch seasoning and mix until smooth and fluffy.

Spread the cream cheese mixture evenly across the dough, leaving a 1/2-inch border around the edges.

Sprinkle the finely diced vegetables evenly over the cream cheese mixture.

Carefully roll the dough tightly into a log and pinch the edges to seal.

Wrap the roll tightly in plastic wrap and refrigerate for 30-60 minutes.

After chilling, slice the roll into 1-inch rounds with a sharp serrated knife.

Arrange the pinwheels on a platter, and serve fresh or with marinara sauce for dipping.