2 pkg. refrigerated crescent rolls

Filling:

3 oz. pkg. cream cheese
1/2 tsp. garlic salt

Top Layer:

shredded broccoli
cauliflower
carrots
shredded cheese
diced red and green pepper
sliced black and green olives

Unroll crescent rolls. Do not separate. Press seams together to fill the bottom of a 15 x 10-inch jelly roll pan.

Bake at 375°F for 10 minutes; cool.

Beat filling together. Spread on top of crust. Add toppings, any vegetables, 1/2 to 1 cup of each. Press down. Refrigerate.