Appetizer or Light Lunch
Yield: 8 doz

2 (8-ounce) cans refrigerated crescent dinner rolls
2 (8-ounce) packages cream cheese, softened
¼ cup mayonnaise or salad dressing
1 (1-ounce) envelope ranch-style salad dressing mix
1 medium-size sweet red pepper, chopped
1 medium-size green pepper, chopped
¾ cup (3 ounces) shredded Cheddar cheese
½ cup coarsely chopped broccoli flowerets
½ cup coarsely chopped fresh mushrooms

Unroll crescent roll dough. Place in a lightly greased 15x10x1-inch jellyroll pan, pressing edges and perforations together to line bottom of pan. Bake at 350 for 7 to 8 minutes or until browned. Cool. Combine cream cheese, mayonnaise, and salad dressing mix; beat at medium speed of an electric mixer 1 minute or until smooth. Spread over crust in pan. Combine peppers and remaining ingredients; sprinkle over cream cheese mixture. Cover and chill 8 hours. Cut into 1-1/4 inch squares.

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