preheat oven to 350 degrees. spread crescent roll dough on 13-inch baking stone and pinch seams together. Bake 10-12 min. 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. Topping: all finely chopped: zucchini green onions mushrooms tomatoes, seeded green peppers cucumbers, seeded
sprinkle layer of each vegetable over cheese mixture. refrigerate before serving.
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