Cold Vegetable Pizza

• 1 tube (4 ounces) refrigerated crescent rolls
• 1/4 cup mayonnaise
• 2 ounces cream cheese, softened
• 1/2 teaspoon dill weed
• 3/4 cup assorted chopped fresh vegetables (cucumber, radishes, red onion, green pepper and/or mushrooms)
• 2 tablespoons sliced ripe olives
• 3 tablespoons finely shredded cheddar cheese
• 3 tablespoons finely shredded part-skim mozzarella cheese

1. Unroll crescent rolls and place on an ungreased
2. . Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375u0b0 for 10 minutes or until golden brown. Cool on a wire rack.
3. In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.

crescent rolls, mayonnaise, cream cheese, dill weed, fresh vegetables, olives, cheddar cheese, mozzarella cheese

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