1 (8 oz.) can refrigerator crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
1 tsp. garlic salt
1/2 tsp. dried dill weed
1/2 c. shredded carrots
1/2 c. chopped green pepper
1/4 c. chopped fresh mushrooms

Heat oven to 350 degrees. Unroll dough into 2 long rectangles. Overlap long sides to form 13x7 rectangle on ungreased cookie sheet. Firmly press perforations to seal. Bake at 350 degrees for 10 minutes. Loosen from cookie sheet; cool.

Combine cream cheese, mayonnaise, garlic salt, dill weed; spread rolls with mix. Refrigerate several hours before serving. Spread vegetables on cream mixture. Cut into squares. Place on serving platter.