Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (8-oz) crescent rolls |
| 1 \N | Envelope Ranch or Bacon salad dressing mix |
| 8 ounces | PHILADELPHIA cream cheese; softened |
| 1 cup | Mayonnaise |
| 1 teaspoon | Dillweed |
| \N \N | Raw; chopped vegetables of your choice (such as cauliflower, broccoli, shredded carrot, celery, mushrooms, sweet bell peppers, in a variety of colors) |
| \N \N | Sliced black olives |
| \N \N | Shredded cheddar cheese |
Preheat oven using roll-can directions. Unroll the crescent dough and press into a 12" pizza pan, or an 11"x15" baking pan, sealing perforations. Bake according to package directions. Cool to room temperature. Combine salad dressing mix, cream cheese, mayonnaise, and dillweed together in a bowl.
Mix it very well. Spread over crust. Top with vegetables, sliced olives, and sprinkle the grated cheese over all. Cover with plastic wrap and chill well. To serve, cut into slices and set it out. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@...> on Aug 09, 1997