- 2 pkgs cresent rolls
- 2 – 8 oz. pkgs. Cream cheese, softerned
- 2/3 c. mayo
- 1/4 tsp. salt
- 4 oz. mild taco sauce
- 1 tsp. dill weed
- pepper to taste
- sliced carrots
- chopped tomatoes
- broccoli pieces
- chopped green pepper
- chopped onion
- cauliflowerettes
- sliced mushrooms
- chopped celery
- shredded cheddar
| Mix cream cheese, mayo, dill weed, salt, and taco sauce. Flatten crescent rolls and line a jelly roll pan. Bake as directed. Spread mixture over cooled crust. Press fresh vegetables into mixture. Cover with shredded cheese.
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