- 2 (8 ounce) cans refrigerated crescent rolls
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1/2 cup MIRACLE WHIP Dressing
- 1 teaspoon dill weed
- 1/2 teaspoon onion salt
- 1 cup broccoli florets
- 1 cup chopped green pepper
- 1 cup chopped seeded tomato
- 1/2 cup sliced pitted ripe olives (optional)
- 1/4 cup chopped onion
- Preheat oven to 375 degrees F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.
- Bake 11 to 13 minutes or until golden brown; cool.
- Mix cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.