1 (8 oz.) pkg. crescent dinner rolls
1 (8 oz.) pkg. cream cheese
1/2 c. bottled creamy buttermilk dressing
1 tsp. dried dill weed
2 c. desired vegetable toppings (broccoli, tomatoes, cauliflower, green
pepper, carrots)
1 c. shredded Cheddar cheese

For crust, unroll crescent rolls and gently pat together in a 13 x 9 x 2 inch ungreased baking pan. Bake according to package directions. Meanwhile, in a small mixing bowl, stir together cream cheese, buttermilk dressing and dill weed.

Spread cream cheese mixture over baked crust evenly. Sprinkle with desired vegetable toppings and shredded cheese. Gently press vegetables and cheese into cheese mixture. Chill about 1 hour. Cut into small squares and serve.