2 (8 oz.) cans refrigerated crescent rolls
2 (8 oz.) pkg. cream cheese, softened
1/4 c. mayonnaise or salad dressing
1 (1 oz.) envelope ranch salad dressing mix
1 medium sweet red pepper, chopped
1 medium sweet 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 and place in a lightly greased 15 x 10 x 1 inch jellyroll pan, or other pan. Press edges and perforations together to line bottom of pan.

Bake at 350°F for 7 to 8 minutes or until lightly browned. Cool. Combine cream cheese, mayonnaise and salad dressing mix; beat at medium speed with mixer for 1 minute. Spread over crust in pan. Combine pepper and remaining ingredients; sprinkle over cream cheese mixture. Cover and chill for 8 hours, or overnight. Cut into squares.

Yield: 8 dozen.