One of my favorite things to munch on with when I would visit my Grandma Larson was her crescent roll vegetable “pizza” that she would make for summer get-togethers. It’s a cold hors d’oeuvre that’s pretty enough for company and the fresh produce with dill-infused cream cheese on a crescent roll base is super appetizing on a sweltering summer day. As an adult, I’ve learned that this appetizer pairs well with rosé.
2 packages crescent rolls
2/3 cup mayonnaise
2 8-oz packages cream cheese, softened
1 teaspoon dill weed, plus extra for sprinkling
3 Roma tomatoes, cubed and drained
1 bunch green onions, chopped
1 green pepper, cubed
1/2 pound mushrooms, diced
Grease 11” x 15” pan and spread crescent rolls to fill. Pinch the seams together and bake according to can directions.
Combine mayonnaise, cream cheese and dill weed in a medium bowl until well blended.
Allow crust to cool and spread cream cheese mixture on top. Layer green onions, mushrooms, green pepper and tomatoes. Sprinkle with extra dill weed. Cover tightly with plastic wrap and chill overnight.