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2 8-oz. cans crescent rolls
2 8-oz. pkgs. cream cheese, softened
1/4 c. mayonnaise
1 tsp. Worcestershire sauce
1 pkg. ranch style dressing mix
1 sweet red pepper, chopped
1 green pepper, chopped
3/4 c. shredded cheddar cheese
1/2 c. coarsely chopped broccoli florets
1/2 c. chopped cauliflower
1 bunch of green onions, chopped

Unroll crescent roll dough. Place in a lightly greased 15" x 10" x
1" pan, pressing edges and perforations together to line bottom of
pan. Bake at 350 for 7-8 minutes. Cool. Combine cream cheese,
mayonnaise, Worcestershire sauce, and salad dressing mix. Beat
with mixer at medium speed for 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" squares. Yields 8 dozen.

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