Veggie Pizza

This recipe has forever been a favorite with my family; even the kids will eat this one!  It’s the perfect appetizer for a football game or evening gathering.  This year, it’s going to serve as one of our Christmas Day appetizers.

Here’s what you’ll need:
2 small packages of Pillsbury Crescent Rolls (16 rolls total)
1 package (8 oz) cream cheese - softened
3/4 cup mayonnaise (I’ve used both Miracle whip and Helmans, whichever you prefer will work)
2 tsp Hidden Valley dry Ranch Dip mix
1 tsp dill weed
1 tsp garlic powder
1/3 cup of each of the following: finely chopped cauliflower, finely chopped broccoli, finely chopped red cabbage, grated carrots, chopped green onions, chopped radishes, chopped black olives. (Use the toppings that you like. I never add radishes.)

• Spread crecent rolls flat in one layer on a 10×15″ jelly roll pan to form the crust of the pizza.  Bake at 375 degrees F for 10-13 minutes.
• Let cool while preparing the vegetables.
• In a small mixing bowl, mix together cream cheese, mayo, ranch mix, dill weed and garlic powder.  Spread over cooled crescent crust.
• Cover with vegetables.
• Refrigerate and cut into squares with ready to serve.