2 (8 oz.) pkgs. refrigerated crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
2/3 c. mayonnaise
1 tsp. dill weed
1/4 tsp. garlic powder
1 tsp. onion, finely chopped
1 1/2 c. each fresh chopped cauliflower, broccoli, carrots & radishes

Roll out crescent dough onto a 15 x 10 inch baking sheet. Bake 15 minutes at 375 degrees or until brown. Cool. Mix cream cheese, mayonnaise, dill, garlic and onion. Spread over crust; sprinkle with vegetables and refrigerate for 2 hours before serving. Cut into small pieces. Makes 80 appetizers.