Veggie Flats - cooking recipe

Ingredients

2 (8 ounce) packages crescent roll dough
8 ounces cream cheese
1/2 cup mayonnaise
2 tablespoons parmesan cheese
2 tablespoons horseradish
1 garlic clove, minced
2 cups mixed vegetables, finely chopped

Preparation

Unroll dough on 10x15 cookie sheet.
Press to seal seams.
Bake at 375* for 9 minutes.
Cool completely.
Mix filling ingredients
Spread on dough.
Sprinkle with finely chopped brightly colored vegetables.