2 lg. pkgs. crescent rolls
1 tbsp. dill weed
Chopped tomatoes
Chopped green onion
Chopped mushrooms
2 (8 oz.) pkgs. cream cheese
2/3 c. mayonnaise
Chopped green pepper
Chopped cucumbers
Chopped olives

Place two large packages of crescent rolls on slightly greased cookie sheet. You can bake one at a time if cookie sheet is small. Bake 8 to 10 minutes at 400 degrees. Cool. Spread with mixture of cream cheese, dill weed, and mayonnaise. Cut into 2 inch squares after topping with raw, chopped vegetables. ENJOY.