- 10
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Ingredients
- 1 can (8 ozs.) refrigerated crescent rolls
- 2 packages (8 ozs. each) cream cheese, softened
- (one Pampered chef book says 1 pkg. w/ 1 T. mayonnaise)
- 1-1/2 T. mayonnaise
- 1 T. dill weed
- Salt and pepper to taste.
- Toppings: All finely chopped . . .
- Zucchini
- Mushrooms
- Green or red peppers
- Green Onions
- Tomatoes, seeded
- Cucumbers, seeded
- Broccoli
- Cauliflower
- Carrots
Preparation
Step 1
Preheat oven to 350. Spread crescent roll dough on 13-inch Baking Stone and pinch seams together. Bake 10-12 minutes until lightly brown. Remove from oven and let cool completely. Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cheese mixture on top of cooled crust. Sprinkle layer of each vegetable over cheese mixture. Refrigerate before serving.