Veggie Bars

• 2 (8 oz.) cans refrigerated crescent rolls
• 2 (8 oz.) pkg. cream cheese, softened
• 1/4 c. mayonnaise or salad dressing
• 1 (1 oz.) envelope ranch salad dressing mix
• 1 medium sweet red pepper, chopped
• 1 medium sweet green pepper, chopped
• 3/4 c. (3 oz.) shredded cheddar cheese
• 1/2 c. coarsely chopped broccoli flowerets
• 1/2 c. coarsely chopped fresh mushrooms

1. Unroll crescent roll dough and place in a lightly greased 15 x 10 x 1 inch jellyroll pan, or other pan.
2. Press edges and perforations together to line bottom of pan.
3. Bake at 350u0b0 for 7 to 8 minutes or until lightly browned.
4. Cool.
5. Combine cream cheese, mayonnaise and salad dressing mix; beat at medium speed with mixer for 1 minute.
6. Spread over crust in pan.
7. Combine pepper and remaining ingredients; sprinkle over cream cheese mixture.
8. Cover and chill for 8 hours, or overnight.
9. Cut into squares.
10. Yield: 8 dozen.

crescent rolls, cream cheese, mayonnaise, salad dressing, sweet red pepper, sweet green pepper, cheddar cheese, broccoli flowerets, fresh mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=3989 (may not work)