Yield: 8 servings
|8 ounces||Crescent rolls|
|2 packs||Cream cheese; 8 oz, softened|
|Zucchini, mushrooms, green pepper, green onions,|
|1½ tablespoon||Dill weed|
|Salt and pepper to taste tomato (seeded) or cucumber (seeded)|
Preheat oven to 350. Spread crescent toll dough on 13" baking stone and pinch seams together. Bake 10 to 12 minutes until lightly brown.
Remove from oven and let cool completely. Blend cream cheese, mayonaise, dill weed, salt and pepper. Spead the cheese mixture on top of the cooled crust. Sprinkle layer of each vegetable over cheese mixture. Refrigerate before serving. Source: Pampered Chef brochure Submitted By MEG ANTCZAK On 05-05-95