Ingredients
1 8 ounce can refrigerated crescent rolls
8 ounces cream cheese, softened
1/3 cup mayonaise
1 teaspoon dried dill weed
1 teaspoon minced onion
2 cups finely chopped raw vegetables (onion, green peppers, celery, brocolli, etc.
1/2 cup chopped green onions
1/2 cup shredded carrots
Preparation
Spred crescent rolls on 12 inch round or long cookie sheet pressing all seams together. Bake at 400 degrees for 10 minutes. cool. Blend cheese, mayonaise, dill and onion until smooth. spread on baked, cooled crust. Mix raw veggies and sprinkle over cheese. top with green onions and shredded carrots. Lightly press into top. Chill until served. Cut in squares or thin pizza slices.
