Veggie Patches

2 (8 oz) cans refrigerated crescent rolls
1 egg, beaten
16 oz. cream cheese, softened
1 cup mayonnaise
1 envelope ranch salad dressing mix
1/2 cup each finely chopped broccoli, cauliflower, mushrooms, green bell pepper, tomato, and black olives
3/4 cup (3 oz) shredded cheddar cheese

Unroll the dough and press over the bottom of a 10x15-inch baking pan, pressing the perforations to seal. Brush with the egg. Bake at 375 degrees for 11 to 13 minutes. Let stand on a wire rack until completely cool. Beat the cream cheese, mayo, and salad dressing mix in a mixing bowl until smooth. Spread over the cooled crust. Sprinkle evenly with the broccoli, cauliflower, mushrooms, bell pepper, tomato, black olives and cheddar cheese. Cut into small squares to serve. Recipe may be halved. Makes 3 to 4 dozen squares.

Once again, Christy gets the credit for this recipe. Now, as many of you know, anything with ranch dressing is at the top of my list. The flavors all mix together so well. It's a light appetizer that is extremely delicious. Though, after eating a few squares it becomes not-so-light.... But why feel guilty? It DOES have veggies on it :)