2 cans crescent rolls
2 (8 oz.) pkgs. cream cheese
1 1/2 tsp. dill weed
1 1/2 tsp. onion powder
1 c. mayonnaise

Line a well-greased jelly roll pan (11 x 15 inches) with the crescent rolls. Bake at 400 degrees for 10 minutes. Cool. Mix cream cheese, dill weed, onion powder together. Add mayonnaise. Mix. Spread on cooled crust. Top with 1/2 cup each:

Sliced mushrooms
Broccoli flowerettes
Shredded carrots
Cauliflower (tiny pieces)
Sliced green olives
Sliced ripe olives
Chopped green onions
Chopped green peppers

Then top with 1 cup grated Mozzarella cheese. Refrigerate. (May be stored overnight.)