Vegetable Pizza

• 1 (12 oz.) pkg. refrigerator crescent rolls
• 8 oz. cream cheese, softened
• 1 c. mayonnaise
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1 tsp. dillweed
• 1 head cauliflower, chopped
• 3 spears broccoli, chopped
• 1/2 green pepper, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 large pkg. shredded Velveeta cheese

1. Unroll crescent roll dough on an ungreased baking sheet, pressing to seal edges and perforations.
2. Bake at 350u0b0 for 5 minutes or until golden brown.
3. Cool completely.
4. Combine cream cheese, mayonnaise, onion powder, garlic powder and dillweed in a bowl.
5. Mix until smooth.
6. Spread over crust.
7. Layer cauliflower, broccoli, green peppers, celery and carrots over cream cheese layer.
8. Top with Velveeta cheese.
9. Cover with plastic wrap; press vegetables gently into cream cheese.
10. Chill for 4 hours or longer. Cut into squares.
11. Yields 15 squares.

refrigerator crescent rolls, cream cheese, mayonnaise, onion powder, garlic powder, cauliflower, broccoli, green pepper, stalks celery, carrots, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072430 (may not work)