Ingredients
4 tubes (8 ounces each) refrigerated crescent rolls2 packages (8 ounces each) cream cheese, softened2/3 cup mayonnaise1 tablespoon dill weed4 medium tomatoes, seeded and chopped2 cups chopped fresh broccoli3 green onions, thinly sliced2 cups sliced fresh mushrooms1/3 cup chopped green pepper1/3 cup chopped sweet red pepper1 can (2-1/4 ounces) sliced ripe olives, drained2 cups fat-free shredded cheddar cheese
Preparation
Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations.
Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour.
Cut into squares. Refrigerate leftovers.
