2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
2/3 c. mayonnaise
1 tsp. dill weed (or can use 1 pkg. Italian season mix)
1 tsp. onion salt (optional)

Roll out crescent rolls and pat into bottom of jelly roll pan. Bake as directed on package. Mix cream cheese, mayonnaise, and seasonings. Spread on cooled crust and top with desired vegetables.

Broccoli
Cauliflower
Green pepper
Radishes
Tomato
Celery
Carrots
Mushrooms
Olives

Clean vegetables and cut into bite-size pieces. Arrange on top and cover all with shredded cheese (Cheddar).

May be used as an appetizer.