2 pkg. Pillsbury crescent rolls
1 (8 oz.) cream cheese
1 c. salad dressing
1 tbsp. parsley flakes
1 tbsp. dill weed
1 tbsp. Accent
1 tbsp. minced onion
1 tsp. seasoned salt
2 c. shredded cheddar cheese

Pat crescent rolls into slightly greased cookie sheet pan. Bake at 350 to 375 degrees for 8 to 10 minutes. Cool. Combine cream cheese, salad dressing and seasonings in small bowl and beat until creamy. Spread on cooled crust. Chop raw vegetables (carrots, broccoli, cauliflower, etc.) Slice olives. Sprinkle over creamed mixture. Top with shredded cheese. Chill. Cut in serving pieces. Yield: 36 to 40