2 pkg. crescent rolls
1 (8 oz.) pkg. cream cheese
1 (4 oz.) container sour cream
1/2 c. mayonnaise
2 tsp. dill weed
1/4 tsp. garlic salt
1 chopped onion
1 green pepper
1 cucumber
2 tomatoes
Olives
Mushrooms
Broccoli
Cau liflower
Grated carrots
1 pkg. shredded cheese
Pepperoni

Flatten 2 packages of crescent rolls on large cookie sheet, bake in preheated oven at 400 degrees for 10 minutes, let cool. Mix and refrigerate the cream cheese, sour cream, mayonnaise, dill weed, garlic salt and chopped onion. Spread evenly on crust, add chopped vegetables over top, and top with shredded cheese and pepperoni.