Vegetable Appetizer Pizza

• 4 tubes (8 ounces each) refrigerated crescent rolls
• 2 packages (8 ounces each) cream cheese, softened
• 2/3 cup mayonnaise
• 1 tablespoon dill weed
• 4 medium tomatoes, seeded and chopped
• 2 cups chopped fresh broccoli
• 3 green onions, thinly sliced
• 2 cups sliced fresh mushrooms
• 1/3 cup chopped green pepper
• 1/3 cup chopped sweet red pepper
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 cups fat-free shredded cheddar cheese

1. Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations.
2. Bake at 375u0b0 for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
3. In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour.
4. Cut into squares. Refrigerate leftovers.

crescent rolls, cream cheese, mayonnaise, dill weed, tomatoes, fresh broccoli, green onions, mushrooms, green pepper, sweet red pepper, olives, cheddar cheese

Taken from www.tasteofhome.com/recipes/vegetable-appetizer-pizza/ (may not work)