2 (8 oz.) pkg. refrigerated crescent rolls
1 egg, beaten
2 (8 oz.) pkg. 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
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 edges together to seal. Brush dough with beaten egg. Bake at 375 degrees for 11-13 minutes, and cool completely.

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 1/4 inch bites. Yield 8 dozen.