- 2 (235 g) packages refrigerated crescent dinner rolls
- 1 (250 g) tub PHILADELPHIA Cream Cheese Spread
- 1/2 cup MIRACLE WHIP Dressing
- 1 teaspoon dill weed
- 1/2 teaspoon onion salt
- 1 cup chopped sugar snap peas
- 1 cup quartered cherry tomatoes
- 1/2 cup sliced radishes
- 1/2 cup chopped yellow pepper
- 1/2 cup shredded carrots
- 3 green onions, chopped
- Heat oven to 375 degrees F. Unroll dough; separate into four rectangles. Press onto bottom and up sides of 15x10x3/4-inch baking pan to form crust, firmly pressing seams and perforations together to seal.
- Bake 11 to 13 min. or until golden brown; cool.
- Mix cream cheese spread, dressing, dill weed and onion salt until well blended. Spread onto crust; top with remaining ingredients. Refrigerate at least 2 hours before cutting to serve.