Total Time
Prep 30 mins
Cook 30 mins

This is a Pampered Chef recipe that features a tender crescent roll crust topped with herbed cream cheese and crispy, coloful vegetables. Make it ahead of time so the flavors can mingle.

Ingredients Nutrition

  • 1 (8 ounce) package refrigerated crescent dinner rolls
  • 1 (8 ounce) package cream cheese, softened
  • 1 12 teaspoons mayonnaise
  • 1 clove pressed garlic
  • 1 teaspoon dried dill weed
  • salt and pepper
  • 2 cups assorted fresh vegetables, chopped (any combination, e.g. broccoli, green onions, bell peppers, mushrooms, carrots, and tomatoes)


  1. Preheat oven to 350.
  2. Unroll crescent rolls and place on large baking pan.
  3. Press to seal seams.
  4. Bake 12-15 minutes until light brown.
  5. Cool completely.
  6. Combine remaining ingredients EXCEPT vegetables; mix well.
  7. Spread cream cheese mixture evenly over top of crust.
  8. Sprinkle chopped vegetables over top of crust.
  9. Cover and refrigerate at least 30 minutes or up to one day ahead.
  10. Cut into small squares before serving.


Most Helpful

Tasty! I used dried basil instead of dill since I didn't have any on hand. I think it would have been better with the dill :D

Herb-Cat May 10, 2010

I've made numerous variations of this recipe over the years. I really liked this one the best. I like that there's only 1.5 tsp of mayo - most have way more. This consistency is better. I doubled the recipe for a baby shower and it was a huge hit. I used broccoli, cauliflower, green onion, red pepper and cheddar cheese for toppings. The red pepper really put a nice accent in it. I made mine the night before, and easily cut it into small squares with a pizza cutter - it was delish! ****made again and still deserves 5 stars. I'm sorry but I think it's unfair to give a low rating because you didn't like something if you added your own ingredients like a packet of ranch dressing [yuck]. I like the simplicity of the dill with the cream cheese as written. Thanks again!

Messie Chef August 25, 2007

I made a double batch for a gathering and I came home with an empty container.I used broccoli,red pepper, carrots, celery, and green onions. I threw all the veggies in the food processor and hit it a couple of times to chop all the veggies into small pieces. This is wonderful and I will make this again and again. Thank you for the perfect potluck dish!

Chef Jho January 16, 2006

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