1 (8 oz.) pkg. (8 count) refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1/3 c. bottled salad dressing (creamy) (creamy buttermilk, creamy classic Dijon or creamy Italian can be used)
1 tsp. dried dill weed or basil, crushed
2 c. desired vegetable toppings (finely chopped broccoli, cauliflower or green pepper, seeded & chopped tomato; thinly sliced green onion, black olives or shredded carrots)
1 c. shredded cheddar, Monterey Jack or Mozzarella cheese (4 oz.)

For crust, unroll crescent rolls and gently pat into 13"x9"x2" ungreased baking pan according to package directions. Cool on wire rack.

Meanwhile, in small bowl stir together the cream cheese, salad dressing and dill weed or basil. Transfer cooled crust to tray or leave in glass baking dish. Spread cream cheese mixture evenly over crust. Sprinkle with desired vegetable toppings and the shredded cheese. Gently press vegetables and cheese into the cream cheese mixture. Chill about 1 hour before serving.

To serve, cut into small squares with a table knife by applying light pressure. Makes 24 appetizers.