2 cans Pillsbury crescent rolls
1 (8 oz.) cream cheese
Mild taco sauce
Tomatoes
Cheddar cheese
Green onions
Black olives

Lay crescent rolls in the bottom of a cookie sheet. Pinch together. Bake according to package directions. Cool. Blend cream cheese and taco sauce together. Spread on top of cooled crust. Layer chopped tomatoes, green onions and black olives and shredded Cheddar cheese on top of taco sauce mixture. Lay plastic wrap on top and press vegetables and cheese into crust. Refrigerate.