2 (8 oz.) cans refrigerated crescent dinner rolls
2 c. chopped, cooked ham
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 (12 oz.) can vacuum packed whole kernel corn with sweet peppers
1 (4.5 oz.) jar sliced mushrooms
1 c. milk
6 eggs
1/2 tsp. salt (opt.)
1/4 - 1/2 tsp. pepper

Heat oven to 375 degrees. Unroll dough into 4 long rectangles; place in ungreased 15"x10" jelly roll pan. Press over bottom and 3/4" up sides to form crust. Seal perforations. Sprinkle ham, cheese, corn and mushrooms evenly over crust. In medium bowl, beat eggs, milk, salt and pepper until blended. Pour evenly over ham, cheeses and vegetables. Bake at 375 degrees for 35 to 40 minutes or until crust is golden brown, egg mixture is set and knife inserted in center comes out clean. Cool 5 minutes. Cut into squares. Serves 12 to 15.