2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
2/3 c. mayonnaise
1 tbsp. dill weed
1/4 c. yellow squash
1/4 c. green pepper
1/4 c. tomatoes
1/4 c. onion
1/4 c. mushrooms
1/4 c. olives

1. Cut all vegetables very fine and place on top of cream cheese. Press vegetables into cream cheese with hand.

2. Cook crescent rolls flat (don't roll). When rolls cool spread cream cheese and vegetable mixture on them. Cut into small squares to serve.