2 pkg. Pillsbury crescent rolls
3/4 c. mayonnaise
16 oz. cream cheese
1/2 tsp. garlic salt
1 tbsp. dill weed
1 c. black olives, chopped
1 c. broccoli flowerets
1 c. cauliflowerets
1 c. raw mushrooms, chopped
1 c. red peppers, chopped
1 c. carrots, chopped
1 c. green peppers, chopped

Unroll crescent rolls and lay in jelly roll pan. Pat to close seams. Bake as directed. Cool.

Blend mayonnaise, cheese, garlic salt and dill weed together. Spread on cooled crust. Mix remaining ingredients, sprinkle on top. Refrigerate.

To serve, cut into small squares or larger portions for a main course. Delicious!