2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1 1/2 tsp. onion powder
1 c. cauliflower
1 c. green pepper
1 c. green olives
1 c. green onions
1 c. mayonnaise
1 1/2 tsp. dill weed
1 c. broccoli
1 c. carrots
1 c. fresh mushrooms
1 c. black olives
1 c. Mozzarella cheese

Press crescent rolls onto cookie sheet. Bake until golden brown. Cool. Mix cream cheese, mayonnaise, dill weed and onion powder. Spread on cooled crust. Chop broccoli, cauliflower, carrots, peppers, mushrooms, olives and onions. Spread over mixture, top of cheese. Refrigerate. Makes 6 pieces, top with Mozzarella cheese. Press vegetables into cream cheese.