2 (8 oz.) pkgs. cream cheese, softened
2 cans crescent rolls
2/3 c. mayonnaise
1 1/4 tbsp. onion, chopped
1 1/4 tbsp. dill weed
Chopped tomatoes & broccoli
Crumbled bacon
Shredded carrots
Cheddar cheese, shredded

Pat out crescent rolls to form one large crust in large sheet cake or jelly roll pan. Be sure to crimp edges together so there will be no gaps in dough. Bake at 350 degrees for 8 to 10 minutes or until golden. Let cool.

Meanwhile, mix cream cheese, mayonnaise, dill and onion together. Spread over cooled crust. Top with any combination of tomatoes, broccoli, bacon and carrots; end with a light layer of shredded cheese. Refrigerate any leftovers. Cut into squares and serve. This is delicious for a brunch or as a finger food for a fellowship meal.