1 can refrigerated reduced fat crescent rolls
16 oz. light cream cheese, softened
1 1/2 Tbsp. light mayonnaise
Salt and pepper to taste
Toppings: zucchini, mushrooms, green peppers, carrots, green onions,
cucumbers, broccoli, cauliflower, black olives (all finely chopped)
Cheddar Cheese, finely shredded
Spread crescent roll dough on baking stone or cookie sheet and pinch
seams together. Bake at 350 degrees until lightly browned. Remove from
oven and let cool completely. Blend together softened cream cheese,
mayonnaise, dill weed, salt and pepper. Spread the cream cheese
mixture on top of cooled crust. Sprinkle with a layer of each
vegetable. Be sure the vegetables are drained. Sprinkle cheese over
the vegetables. Refrigerate before serving. Can be made a day ahead.
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