Cool Veggie Pizza

One thing that is present at almost any party I, my family, or my friends host is Cool Veggie Pizza. I had this for the first time at a Pampered Chef party about ten years ago and we have been making it ever since.

This holiday my co-workers decided to have a potluck so I made this. The night before I chopped up the veggies and stored them in separate baggies. I also made the cream cheese mixture. I cooked the "crust" before work in the morning on a disposable cookie sheet. I assembled everything while I was on a conference call just before our lunch! It worked out perfectly.

Cool Veggie Pizza
8-10 appetizer servings

1 can (8 oz.) refrigerated crescent rolls

1 package (8 oz.) cream cheese, softened

1-1/2 teaspoons mayonnaise

1 teaspoon Dill Mix or dill weed

salt and pepper to taste

2 cups of a variety of fresh vegetables: zucchini, mushrooms, carrots, green or red peppers, green onions, seeded tomatoes, seeded cucumbers, etc.

1 oz. (1/4 cup) shredded cheddar cheese, if desired

Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.

Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop chosen vegetables.

Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired.