2 (8 oz.) cans crescent rolls
2 (8 oz.) pkg. cream cheese
2/3 c. mayonnaise or salad dressing
2 tsp. taco seasoning
Dill weed, onion salt, pepper to taste

Spread the rolls on a 10 by 15 inch cookie sheet. Bake as directed on the can. Cool. Beat together the cream cheese, mayonnaise and seasonings until smooth. Spread on the cooled crust. Top with finely diced green peppers, tomato, ripe olives, green olives and shredded cheese. You can use any toppings you like.