2 (8 oz.) cans refrigerated crescent dinner rolls
2 (8 oz.) pkgs. cream cheese, softened
1/4 c. mayonnaise or salad dressing
1 (1 oz.) env. Ranch style salad dressing mix
1 med. size green pepper, chopped
3/4 c. (3 oz.) shredded Cheddar cheese
1/2 c. coarsely chopped broccoli flowerets
1/2 c. coarsely chopped fresh mushrooms

Unroll crescent roll dough. Place in a lightly greased 15x10x1 inch jelly roll pan, pressing edges and perforation together to line bottom of pan. Bake at 350 degrees for 7 to 8 minutes or until browned. Cool.

Combine cream cheese, mayonnaise and salad dressing mix; beat at medium speed of 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. Yields 8 dozen.