Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls1 cup mayonnaise1 package (8 ounces) cream cheese, softened1 tablespoon dill weed2-1/2 cups assorted chopped fresh vegetables (cucumber, radishes, broccoli, onion, green pepper, carrots, celery, mushrooms)1/2 cup sliced ripe olives3/4 cup shredded cheddar cheese3/4 cup shredded part-skim mozzarella cheese
Preparation
Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° until golden brown, about 10 minutes. Cool.
In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.
