2 pkgs of crescent rolls
2 8oz cream cheese, softened
2/3 c mayonaise
1 T dill seed
1 t seasoning salt
1/4 c green onion, chopped
1/2 to 1 c variety of chopped (blanched?)vegetables (brocolli, cauliflower, asparagus, green pepper, zuccini, etc.
8 oz finely grated cheddar cheese
bacon bits
chopped pimento

2 pkgs of crescent rolls 2 8oz cream cheese, softened 2/3 c mayonaise 1 T dill seed 1 t seasoning salt 1/4 c green onion, chopped 1/2 to 1 c variety of chopped (blanched?)vegetables (brocolli, cauliflower, asparagus, green pepper, zuccini, etc. 8 oz finely grated cheddar cheese

Spread crescent rolls in jelly roll pan, pinching up along the sides of pan. Bake at 325 for 10 minutes or until brown. Cool. Mix cream cheese, mayonaise, dill, and seasoning salt. Spread on cooled crust. Layer with remaining ingredients in order given. Chill a couple of hours before cutting into bite sized squares for serving.