1 (8 oz.) pkg. refrigerated crescent rolls
8 oz. cream cheese, softened
1/3 c. bottled creamy buttermilk dressing
1 tsp. dried dill weed or basil, crushed
2 c. desired vegetable toppings
1 c. shredded Cheddar, Monterey Jack, or Mozzarella cheese

For crust, unroll crescent rolls and gently pat into a 9x13 inch ungreased baking dish. Bake according to package directions. Cool crust.

Meanwhile, in a small bowl, stir together the cream cheese, buttermilk dressing, and dill weed. Spread cream cheese mixture evenly over cooled crust. Sprinkle with vegetable toppings and shredded cheese. Gently press vegetables and cheese into the cream cheese mixture. Chill about 1 hour. Makes 24 appetizers.

VEGETABLE TOPPINGS: Finely chopped broccoli, cauliflower, or green pepper; seeded and chopped tomatoes; thinly sliced green onions, black olives, or celery; or shredded carrots.