1 package reduced fat crescent rolls
8 ounces light cream cheese (Neufchatel)
1 cup low fat mayonnaise
1 teaspoon dill weed
1 teaspoon grated onion or onion powder
1 teaspoon garlic salt
1 teaspoon dry mustard
1/2 cup black olives, chopped
1/2 cup mushrooms, chopped
1/2 cup red or green pepper, chopped (I used red)
1/2 cup radishes, chopped
1/2 cup broccoli, chopped
1/2 cup cauliflower
1/2 cup tomatoes
Parmesan and Mozzarella cheese, shredded
Preheat the oven to 350ºF.
Press the crescent roll dough onto a small cookie sheet.
Bake 8 to 10 minutes.
In a bowl, beat together the cream cheese, mayonnaise, and spices.
Spread evenly over the completely cooled crust.
Sprinkle with the chopped veggies and cheese.