2 (8 oz.) pkgs. refrigerator crescent rolls
1 egg, beaten
1 c. mayonnaise
3/4 c. cheddar cheese, shredded
1/2 c. broccoli, chopped fine
1/2 c. mushrooms, chopped fine
1/2 c. tomatoes, chopped fine
2 (8 oz.) cream cheese
1 (1 oz.) env. ranch style salad dressing mix
1/2 c. cauliflower, chopped fine
1/2 c. green pepper, chopped fine

Unroll crescent rolls and place in bottom of an ungreased 15 x 10 x 1 inch jelly roll pan. Pinch edges. Brush dough with beaten eggs. Bake at 350 degrees for 11 to 13 minutes. Cool. Combine cream cheese and mayonnaise. Mix and 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.