2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. salad dressing
1 tsp. garlic powder
1 tsp. celery seed
1/2 tsp. dill seed
2 c. alfalfa sprouts
1 c. chopped tomatoes
1/2 c. green onions
1/2 c. green peppers
1/2 c. chopped mushrooms
1 shredded carrot
1 c. sunflower seed kernels
2 c. grated cheddar cheese

Pat crescent rolls onto a lightly greased 15" x 10 1/2" pan and bake according to package directions to a light brown. Cool. Mix cream cheese, salad dressing and spices. Spread over cooled crust. Top with sprouts and vegetables. Sprinkle with sunflower seed kernels. Cover with the grated cheese. Refrigerate for several hours or overnight. Serve cold.