2 lg. tubes crescent rolls
2 (8 oz.) pkgs. cream cheese
1 c. mayonnaise
3 tbsp. dill weed
Grated carrots
Chopped vegetables
Grated Cheddar cheese

Pat rolls onto jelly roll pan. Bake at 375 degrees for 10 to 13 minutes or until puffy and golden. Cool.

Mix cream cheese, mayonnaise, and dill weed together. Spread over cooled crust. Layer with chopped vegetables, starting with grated carrots. Add green peppers, green onions, broccoli, mushrooms, etc. Top with grated Cheddar cheese.