Vegetable Pizza

• 1 (8 oz.) pkg. refrigerated crescent rolls
• 1 (8 oz.) pkg. cream cheese, softened
• 1/3 c. bottled creamy buttermilk salad dressing
• 1 tsp. dillweed or basil
• 1 c. shredded cheese (Cheddar, Monterey Jack or Mozzarella)
• 2 c. desired vegetable toppings: finely chopped broccoli, cauliflower or green pepper; seeded and chopped tomato; thinly sliced green onion; black olives or celery or shredded carrots

1. For crust, unroll crescent rolls and gently pat into a 13 x 9 x 2-inch ungreased baking pan.
2. Bake according to package directions. Cool on wire rack.
3. Meanwhile, stir together the cream cheese, dressing and dill weed.
4. Spread cream cheese mixture evenly over the crust.
5. Sprinkle with desired vegetable toppings and the shredded cheese.
6. Gently press vegetables and cheese into the cream cheese mixture.
7. Chill about 1 hour before serving.

crescent rolls, cream cheese, buttermilk salad dressing, basil, shredded cheese, broccoli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697592 (may not work)