Veggie Appetizer - cooking recipe

Ingredients

1 can Pillsbury crescent rolls
8 oz. cream cheese
1/3 c. buttermilk dressing
1 tsp. dill weed
2 c. finely chopped vegetables (I use carrots and broccoli)
grated cheese

Preparation

Pat out crescent rolls in 9 x 13-inch pan to make crust.
Bake as directed; let cool.
Top with room temperature cream cheese, buttermilk dressing and dill weed.
Spread over cooled crescent rolls.
Top with chopped vegetables, then grated cheese.
Chill 1 hour.
Serves 24.