Veggie Appetizer

Directions

1. 1
   Pat out crescent rolls in 9 x 13-inch pan to make crust.
2. 2
   Bake as directed; let cool.
3. 3
   Top with room temperature cream cheese, buttermilk dressing and dill weed.
4. 4
   Spread over cooled crescent rolls.
5. 5
   Top with chopped vegetables, then grated cheese.
6. 6
   Chill 1 hour.
7. 7
   Serves 24.