Cool Crusty Kaleidoscope

Prepare this crust made from refrigerated dough early in the day and allow to cool. Then top with delicious veggies and cream cheese.

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Serves 4

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16 refrigerated crescent rolls
12 ounces cream cheese
2 teaspoons mayonnaise
1 clove garlic
1 dash dill weed
1 dash basil
1 dash oregano
1 dash pepper
2 cucumbers
4 ounces mushrooms
2 ounces red bell pepper
2 ounces green bell pepper
1 carrot
8 slices tomato
1 ounce shredded cheese

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  1. Early in the day, prepare crust. Preheat oven to 350 degrees.
  2. Unroll crescent roll dough and separate into triangles. On a baking sheet, press triangles together to form a solid crust pinching the seams to seal.
  3. Place in hot oven and bake for 15 minutes until golden brown. Remove from oven and cool completely.
  4. Mix together cream cheese, mayonnaise, garlic, dill weed, basil, oregano and pepper. Spread evenly over crust.
  5. Thinly slice cucumber, mushrooms and peppers. Grate carrot.
  6. Layer cucumber, mushrooms and peppers evenly over filling. Sprinkle with shredded carrot.
  7. Top with tomato slices and shredded cheese. Cut into slices and serve.
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