2 (8 oz.) cans crescent dinner rolls
2 (8 oz.) cream cheese
1 c. salad dressing
2 tbsp. dill seed
1/4 c. chopped onion

Heat oven to 375 degrees. Place dough in an ungreased jelly roll pan, covering the bottom and up 1 inch on the sides to form a crust. Seal perforations. Bake until golden brown, about 15 minutes. Cool completely.

In a small bowl, combine the cream cheese, salad dressing, dill seed, and chopped onion. Mix well and spread over the cooled crust.

Top with chopped tomatoes, broccoli flowerets, diced green onions, green pepper, mushrooms, sliced ripe olives, and cauliflower, any variety you may have on hand, the more color the prettier it is. Sprinkle the top with white and yellow grated cheese. Cover and cool several hours to blend flavors. Delicious finger food.