2 pkgs. crescent rolls
1-6 oz. cream cheese
2/3 c. mayonnaise
pinch of salt and pepper
pinch of dill weed
2 tbsp. taco sauce
chopped onion, green pepper, green and ripe olives, tomato, shredded cheese

Line 10 x 15-inch pan with the crescent rolls, bake according to package directions. Combine cream cheese, mayonnaise, salt, pepper, dill weed and taco sauce. Spread on baked and cooled crescent rolls.

Top with chopped onion, peppers, green and ripe olives, tomato, and shredded cheese.

Refrigerate and serve cold. Can be made and served a day later.