Ingredients
1 tube (4 ounces) refrigerated crescent rolls1/4 cup mayonnaise2 ounces cream cheese, softened1/2 teaspoon dill weed3/4 cup assorted chopped fresh vegetables (cucumber, radishes, red onion, green pepper and/or mushrooms)2 tablespoons sliced ripe olives3 tablespoons finely shredded cheddar cheese3 tablespoons finely shredded part-skim mozzarella cheese
Preparation
Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack.
In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.
