2 (8 ounce) cans refrigerated crescent rolls
16 ounces cream cheese, softened
1/4 cup mayonnaise or salad dressing
1 medium sweet red pepper, chopped
1 (1 ounce) envelope ranch style salad dressing mix
1 medium green pepper, chopped
3/4 cup (3 ounces) shredded Cheddar cheese
1/2 cup coarsely chopped broccoli florets
1/2 cup coarsely chopped fresh mushrooms
Unroll crescent roll dough. Place in a lightly greased 15 x 10 x 1 inch jellyroll pan, pressing edges and perforations together to line bottom of pan. Bake at 350 degrees F for 7 to 8 minutes or until browned. Cool.
Combine cream cheese, mayonnaise and salad dressing mix; beat at medium speed with an electric mixer 1 minute or until smooth. Spread over crust in pan.
Combine peppers and remaining ingredients; sprinkle over cream cheese mixture. Cover and chill 8 hours.
Cut into 1 1/4-inch squares.
Yield: 8 dozen.