Makeover Veggie Pizza Squares

• 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
• 1 package (8 ounces) reduced-fat cream cheese
• 1 package (8 ounces) fat-free cream cheese
• 1/2 cup plain yogurt
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup fat-free milk
• 1 tablespoon dill weed
• 1/2 teaspoon garlic salt
• 1 cup shredded carrots
• 1 cup fresh cauliflowerets, chopped
• 1 cup fresh broccoli florets, chopped
• 1 cup julienned green pepper
• 1 cup sliced fresh mushrooms
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1/4 cup finely chopped sweet onion

1. Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Bake at 375u0b0 for 10-12 minutes or until golden brown. Cool completely on a wire rack.
2. In a small bowl, beat the cream cheeses, yogurt, mayonnaise, milk, dill and garlic salt until smooth. Spread over crust. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least 1 hour.
3. Cut into squares. Refrigerate leftovers.

crescent rolls, cream cheese, cream cheese, plain yogurt, mayonnaise, milk, dill weed, garlic salt, carrots, fresh cauliflowerets, fresh broccoli florets, green pepper, mushrooms, olives, sweet onion

Taken from www.tasteofhome.com/recipes/makeover-veggie-pizza-squares/ (may not work)