This recipe has been around forever, but sometimes it's good to resurrect these old tried and true ones. I got this from a friend after we attended a weekend retreat together many years ago. Through the years I have tweaked it a bit, changing the main ingredients to low fat varieties when available. Here are the basics.
1 - (8 ounce) package refrigerated crescent dinner rolls
1 - (8 ounce) package cream cheese, softened
1 and 1/2 teaspoons mayonnaise
1 - teaspoon dill weed (fresh or dried)
2 - cups assorted fresh vegetables, chopped (any combination of broccoli, green onions, bell peppers, mushrooms, tomatoes, sliced black olives, or whatever you like)
2 - Tablespoons of shredded parmesan, cheddar or mozzarella cheese
Preheat oven to 350.
Unroll crescent rolls and place on large baking pan.
Press seam lines to seal.
Brush top of layer with an egg wash (an egg yolk mixed with a teaspoon of water)
Bake 10-12 minutes until light brown.
Combine remaining ingredients except vegetables; mix well.
Spread cream cheese mixture evenly over top of crust.
Sprinkle chopped vegetables over top of crust.
Sprinkle shredded cheese on top of vegetable layer.
Cover and refrigerate at least 30 minutes or up to one day ahead.
Cut into small squares for serving.