Shamelessly Easy Veggie Pizza

• 2 (8 ounce) cans crescent roll dough
• 16 ounces ranch dip (My favorite is Wells' Blue Bunny Ranch Dill now Land O' Lakes)
• 1 cup radish, grated
• 1 cup baby carrots, grated
• 1 cup cucumber, seeded and chopped small
• 1 cup broccoli, florets only in small pieces
• 1 cup cauliflower, florets only in small pieces
• 1 cup tomatoes, seeded and chopped small
• 1 cup colby-monterey jack cheese, finely shredded
• 3 green onions, sliced thinly

1. Unroll crescent roll dough and press seams together in a 10x15x1" pan (jelly roll pan) forming a slight rim on the edges.
2. Bake according to temperature on package until golden.
3. (about 13 minutes at 375F).
4. Cool completely.
5. Cut into squares to control portion size.
6. While the crust is cooling prepare the vegetables.
7. Spread dip on the cooled dough, sprinkle evenly with radish, carrots, cucumber, broccoli, cauliflower, and tomatoes.
8. Sprinkle lightly with green onion and cover well with cheese.
9. Cover with Reynolds Release Aluminum Foil (helps to keep the cheese on the pizza) and Chill until serving time.
10. (up to overnight).

crescent roll, radish, baby carrots, cucumber, broccoli, cauliflower, tomatoes, colbymonterey, green onions

Taken from www.food.com/recipe/shamelessly-easy-veggie-pizza-68649 (may not work)