2- 8 0z cans refrigerated crescent rolls 1 cup mayo 8 0z cream cheese 1 Tbsp dill weed 2 1/2 cup sliced vegetables(squash, mushrooms, sliced carrots, radishes, cauliflower, broccolli, cucumbers. 1/2 cup sliced ripe olives 3/4 cup shredded cheddar cheese 3/4 cup of shredded mozzarella cheese
1. Unroll crescent rolls and place on a ungreased 15x10 baking pan. Flatten dough to fit the pan, sealing seams ans perforations. Bake at 375 or 10 minutes or until golden brown. cool 2. In small bowl beat mayo and cream cheese and dill until smooth. Spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Press lightly. Cover and chill for at least one hour. Cut into squares.
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