Cool Veggie Pizza

I have made this so many times that I could do it with my eyes closed. It is perfect when the weather begins to warm and produce from the south starts to hit our local farm stands.

Cool Veggie Pizza (PChef)

1 can (8 oz.) refrigerated crescent rolls
1 pkg (8 oz.) cream cheese, softened
1-1/2 tsp. mayonnaise
1 tsp. Dill Mix or dill weed
salt & pepper to taste
2 cups of a variety of fresh vegetables: zucchini,
mushrooms, carrots, green & red peppers, green
onions, seeded tomatoes, seeded cucumbers, etc.


Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably 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 & pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.

Yield: 8-10 appetizer servings