2 (8 oz.) pkgs. refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1/3 c. mayonnaise
1 tsp. dill weed (opt.)
1 tsp. buttermilk salad dressing mix (1/4 of a 0.4 oz. pkg.)
3 c. desired topping: finely chopped broccoli, cauliflower, tomato, black olives, celery, carrots & onions
1 c. shredded cheese (Mozzarella or Monterey Jack)

CRUST: Unroll crescent rolls and pat into a 10 x 15 inch jelly roll pan. Bake according to package directions. Cool.

Meanwhile, stir together cream cheese, mayonnaise, dill weed and buttermilk salad dressing mix. Spread over cooled crust. Sprinkle with desired topping; follow with shredded cheese. Cut into squares. Refrigerate until ready to serve. Yield: 32 servings.