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1 can (8 ounces) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
1-1/2 Tbsp Mayonnaise
1 Tbsp Dill weed
Salt and pepper to taste
Topping suggestions (finely chopped)
cucumber
tomato
mushrooms
green peppers
red onion
green onion
Preheat oven to 350 degrees F.
Spread crescent roll dough on a 13" baking stone or pizza pan and pinch seams together. Bake 10-12 minutes, until lightly brown. Remove
from oven and let cool completely.
Blend cream cheese, mayo, dill weed, salt and pepper. Spread the cheese
mixture on top of cooled crust.
Sprinkle layer of each vegetable over cheese mixture. Refrigerate, and cut in squares before serving.