1 (8 pack) crescent rolls
1 (8 oz.) pkg. cream cheese
1 1/3 c. mayonnaise
1 tsp. garlic salt
1 tbsp. minced onion
1 tbsp. dill weed

Spread rolls on ungreased cookie sheet with a beaten egg and bake according to directions on package, approximately 10 minutes or until golden brown. Cool.

Mix rest of ingredients with electric mixer and spread on cooled crust.

Finely chop carrots, celery, radishes, green pepper, cauliflower, and broccoli. Spread over cream cheese mixture and top with grated cheddar cheese.