Cheese and Veggie Crescent Squares

• refrigerated crescent dinner roll
• 8 ounces cream cheese, softened
• 2 tablespoons mayonnaise
• 1 tablespoon salsa (thick and chunky)
• 1 teaspoon dried dill
• 12 cup onion, peeled and chopped
• 12 cup green bell pepper, seeded and chopped
• 12 cup carrot, peeled and chopped fine
• 12 cup mushroom, rinsed and chopped
• 2 tablespoons black olives (chopped or sliced)
• 1 12 cups cheddar cheese, grated

1. Preheat oven to 375F.
2. Roll dough out flat with fingers; pat dough into bottom of a 13x9" ungreased baking pan to form a flat crust.
3. Bake according to package directions.
4. Remove from oven; cool on a wire rack.
5. Combine cream cheese, mayonnaise, salsa and dillweed in a small bowl; mix well.
6. Spread cheese mixture over crust.
7. Set aside.
8. Preheat broiler.
9. Combine onion, bell pepper, carrot, mushrooms, and olives in a separate bowl; sprinkle over cream cheese.
10. Top with cheddar cheese; broil for 5 minutes or until cheddar is melted.
11. Remove from broiler, cut into squares, serve warm.
12. NOTE: This can be assembled ahead of time (keep refrigerated); save broiling for the last minute prior to serving.

roll, cream cheese, mayonnaise, salsa, dill, onion, green bell pepper, carrot, mushroom, black olives, cheddar cheese

Taken from www.food.com/recipe/cheese-and-veggie-crescent-squares-131134 (may not work)