2 cans refrigerated crescent roll
2 (8 oz.) pkg. cream cheese
1 (1 oz.) env. ranch dressing mix
1/2 c. broccoli, finely chopped
1/2 c. cauliflower, finely chopped
1/2 c. tomatoes, finely chopped
1 egg, beaten
1 c. mayonnaise
3/4 c. shredded cheddar cheese
1/2 c. mushrooms, finely chopped
1/2 c. green peppers, finely chopped

Unroll crescent roll and place in bottom of ungreased 15x10x1-inch pan. Pinch together edges and seal. Brush dough with beaten egg. Bake in 375 degree oven for 11-15 minutes and cool. Combine cream cheese, mayonnaise and ranch dressing mix. Beat until well blended. Spread cream cheese mixture over crust. Sprinkle with shredded cheddar cheese and chopped vegetables. Chill for 2 hours. Cut into 1 or 1 1/2-inch bite-size squares. Yield: 8 dozen.