Cool Veggie Pizza

• servings: 10 servings

Ingredients

1 pkg (8 oz./250 g) refrigerated crescent rolls

1 pkg (8 oz./250 g) cream cheese, softened

1 tbsp (15 mL) mayonnaise

1 garlic clove, pressed

1 tsp (5 mL) All-Purpose Dill or dried dill weed

Salt and ground black pepper to taste

2 cups (500 mL) assorted fresh vegetables such as sliced or diced broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini, or yellow summer squash

Directions

Preheat the oven to 350°F (176°C). Unroll the crescent dough and separate it into eight triangles. On a Pizza Stone, arrange the dough triangles in a circle with points in the center and wide ends toward the outside. Roll the dough into a 12" (30-cm) circle, pressing the seams together to seal. Bake for 12-15 minutes or until light golden brown. Remove from the pan from the oven and let cool completely.Combine the cream cheese, mayonnaise, garlic, and All-Purpose Dill. Season with salt and black pepper and mix well. Spread the cream cheese mixture evenly over the cooled crust.Sprinkle the vegetables over the prepared crust. Cut the pizza and serve.

Notes

I have used 2 crescent roll packages and doubled the other ingredients for 9x13 pan. Also I put shredded colby jack cheese on top