2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
1 tbsp. dill weed
1/2 tbsp. garlic salt
3/4 c. mayonnaise
1/4 c. heavy cream
1/4 c. onion (green)
1 c. cauliflower
1 c. broccoli
1 c. grated carrots
1 c. mushrooms
1 c. green pepper
1 c. black olives

Unroll crescent rolls on jelly roll pan (15 x 10 inch). Press seams together to make a flat crust with sides. Bake at 350 degrees until golden (12 minutes). Cool. Cream cheese, dill, garlic, mayonnaise and cream. Spread on crust. Top with vegetables of your choice (sliced very small). Refrigerate overnight. Cut in squares and again in triangle. Serves 12-14.