Instructions: Note: For a low fat, low cholesterol version of this recipe, use reduced fat crescent dinner rolls, reduced fat or fat free cream cheese, reduced fat or fat free mayo and reduced fat cheddar cheese!

Separate dough into 4 rectangles. Press onto bottom and up sides of 15x10x1-inch baking pan to form crust. Bake at 375F for 11 to 13 minutes or until golden brown; cool. Mix cream cheese, salad dressing, dill, onion salt and garlic powder until well blended.

Spread over crust; top with remaining ingredients. Refrigerate for at least one hour. Cut into squares.

Makes 25-30 squares, depending on
how big you cut them. If you decide to make a meal out of it

(sometimes I do!), serves 4.

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