1 (8 oz.) crescent rolls
1 (4 oz.) crescent rolls
1 (8 oz.) Philadelphia cream cheese, room temperature
3/4 c. mayonnaise
1 tsp. dill weed
1/2 c. finely chopped carrots (1 carrot)
1/2 c. finely chopped green peppers (1 pepper)
2 tbsp. minced or chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped broccoli tops
1/2 c. finely chopped cauliflower
3/4 c. Parmesan cheese

Get crescent rolls at room temperature (1/2 hour). Use 10 x 15 inch cookie sheet. Pat the large pan crescent rolls in cookie sheet. Stretch to the corners and then use the smaller can to fill in the rest of the cookie sheet. Bake at 375 degrees about 12 minutes or until brown. Cool.

Combine mayonnaise, dill weed and cheese (Philadelphia) together. Mix good with wooden spoon until nice and creamy. Spread over the cooled crust. Mix all the vegetables together. Sprinkle over the crust and pat down lightly. Sprinkle on the Parmesan cheese. Chill overnight. Cut into little squares.