1 pkg. crescent rolls (8)
1 (8 oz.) pkg. cream cheese, softened
1/3 c. mayonnaise
1/2 pkg. (1 oz.) Ranch style dressing mix
1/2 tsp. dill weed
1/2 c. finely chopped cauliflower
1/2 c. finely chopped broccoli
1/4 c. finely chopped carrots
1/4 c. finely chopped celery
1/4 c. finely chopped green onions
1/2 c. finely sliced radishes
1/4 c. finely chopped olives (green & red)

Unroll crescent rolls and pat onto a greased cookie or pizza pan to form a crust. Let stand 5 minutes. Pierce all over with a fork. Bake at 350 degrees about 5 minutes, until golden brown. Cool.

Combine cream cheese, mayonnaise, dressing mix and dill weed; mix well. Spread over cooled crust. Press vegetables into cream cheese topping. Cover and chill. Cut into squares. (May substitute 8 ounce sour cream for cream cheese and mayonnaise or try different vegetables.)