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 sweet red pepper, chopped
1 med.-size green pepper, chopped
1 1/2 c. shredded cheddar cheese
1 c. chopped broccoli flowerets
1/2 c. chopped fresh mushrooms

Unroll crescent roll dough. Place in a lightly greased 15x10x2-inch jellyroll pan, pressing edges and perforations together to line bottom of pan. Bake at 350 degrees for 8-10 minutes or until browned. Cool.

Combine cream cheese, mayonnaise, and salad dressing mix; beat at medium speed of electric mixer 1 minute or until smooth. Spread over crust in pan. Combine remaining ingredients; sprinkle over cream cheese mixture. Cover and chill 8 hours. Cut into squares.