2 (8 oz.) pkgs. refrigerated crescent rolls
1 egg, beaten
2 (8 oz.) pkgs. cream cheese
1 c. mayonnaise or salad dressing
1 (1 oz.) envelope ranch style salad dressing mix
3/4 c. (3 oz.) shredded cheddar cheese
1/2 c. finely chopped broccoli
1/2 c. finely chopped cauliflower
1/2 c. finely chopped mushrooms
1/2 c. finely chopped green pepper
1/2 c. finely chopped tomato

Unroll crescent rolls, and place in bottom of an ungreased 15 x 10 x 1 inch jelly roll pan, pinching the edges together to seal. Brush dough with beaten egg. Bake at 375 degrees for 11 to 13 minutes, and cool.

Combine cream cheese, mayonnaise, and salad dressing mix; beat until well blended. Spread mixture over crust; sprinkle with cheese and vegetables. Chill 2 hours; cut into 1 x 1 1/2 inch bites. Yield: 8 dozen.