1 1/2 (8 oz.) pkgs. refrigerator crescent rolls

Pat out onto 10 x 13 inch cookie sheet or pizza pan. Bake 12 to 15 minutes in 375 degree oven. Cool. Mix: 1/3 c. mayonnaise 1 tsp. dill weed 1 tsp. finely chopped onion

Spread over cooled crust. Sprinkle any combination thinly sliced or chopped fresh vegetables over crust. Chill 2 hours and serve good as appetizers, cut in 1 to 2 inch squares.