2 pkgs. Pillsbury crescent rolls
2 (8 oz.) pkgs. softened cream cheese
2 tbsp. mayonnaise
2 pkgs. Good Seasons Italian salad mix (dry)
Dice up veggies of your choice (e.g. peppers, zucchini, broccoli, tomatoes)

Place crescents on a cookie sheet, laying flat meeting all edges. Press edges. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Remove from oven, cool. Mix softened cream cheese, mayonnaise and dry salad mix. Spread over cooked and cooled crescents. Spread your choice of diced veggies on top of cream cheese mixture. Refrigerate and cut up in serving size pieces.