Spread the crescent rolls out (one in each casserole dish - 9 x 13 or 9 x 9) & squish so that perforations are no longer visible & there's about an inch of crust going up the sides of the dish.
Bake at 375 for 10-12 minutes or until golden brown & cooked through. Cool for 20 minutes.
While the dough is cooling, mix the cream cheese, mayo & seasonings with a whisk until thoroughly combined. Using a spatula, spread 1/2 of the mixture evenly on each dough.
On one dough, lay out the slices of the large tomatoes in one layer. On the other dough, evenly spread the cucumber, celery, baby carrots & constellation tomato slices.
To take these completely over the top, drizzle with a little garlic parmesan olive oil & sprinkle with seasoned or black pepper.
Cut each dough into little squares & watch them disappear!
