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.) env. Ranch style salad dressing mix
3/4 c. (3 oz.) shredded cheddar cheese

Finely chop the following:

1/2 c. broccoli
1/2 c. cauliflower
1/2 c. mushrooms
1/2 c. green pepper
1/2 c. tomato

Unroll crescent rolls and place in bottom of an ungreased 15"x10"x1" jelly roll pan, pinching the edges together to seal. Brush dough with beaten egg. Bake at 375 degrees for 11 to 13 minutes.

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" bites.