Vegetable Pizza

• 2 pkg. refrigerated crescent rolls
• 2 (8 oz.) pkg. cream cheese, softened
• 1 c. mayonnaise or 2/3 c. mayonnaise and 1/3 c. plain yogurt
• 2 to 3 Tbsp. mild taco sauce
• 1 pkg. Hidden Valley Ranch dressing
• 1 to 2 Tbsp. dill weed
• shredded Cheddar or Longhorn cheese
• assorted chopped vegetables

1. Press crescent rolls into jelly roll or pizza pan.
2. Bake according to package directions.
3. Cool.
4. Mix remaining ingredients and spread on cooled crust.
5. Top with 3 to 4 cups finely chopped vegetables:
6. tomatoes, green peppers, red peppers, green onions, black olives, broccoli, cauliflower, shredded carrots, parsley, chives, radishes.
7. Sprinkle with shredded Cheddar or Longhorn cheese, not too heavy so colors of veggies show through. Refrigerate 1 hour.
8. Cut into hor d'oeuvre-size pieces.

crescent rolls, cream cheese, mayonnaise, taco sauce, dill weed, cheddar, vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523614 (may not work)