Linda'S Mexican Veggie Pizza

• 2 (8 ounce) packages refrigerated crescent dinner rolls
• 2 (8 ounce) packages cream cheese, softened
• 1 (1 1/4 ounce) packet taco seasoning mix
• 1 cup taco sauce (I use Ortega Thick And Smooth Med (hot)
• 2 carrots, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1/2 cup fresh broccoli, heads finely chopped
• 1/2 small onion, finely chopped
• 1 cup black olives, finely chopped

1. Preheat oven to 375.
2. Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
3. Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
4. Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
5. Spread the mixture over the cooled crust.
6. Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
7. Chill in the refrigerator approximately 1 hours.
8. Cut into bite-size squares to serve.

rolls, cream cheese, taco sauce, carrots, red bell pepper, green bell pepper, fresh broccoli, onion, black olives

Taken from www.food.com/recipe/lindas-mexican-veggie-pizza-218846 (may not work)