Pampered Chef Cool Veggie Pizza

A great appetizer.

ingredients

Ingredients
1 (8 ounce) package refrigerated crescent dinner rolls
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons mayonnaise
1 clove pressed garlic
1 teaspoon dried dill weed
salt and pepper
2 cups assorted fresh vegetables, chopped (any combination, e.g. broccoli, green onions, bell peppers, mushrooms,and tomatoes)

1
Cool Veggie Pizza
2
Submitted by FootsieBear
3
1 can (8 oz.) refrigerated crescent rolls
4
1 pkg (8 oz.) cream cheese, softened
5
1-1/2 tsp. mayonnaise
6
1 tsp. Dill Mix or dill weed
7
salt & pepper to taste
8
2 cups of a variety of fresh vegetables: zucchini,
9
mushrooms, carrots, green & red peppers, green
10
onions, seeded tomatoes, seeded cucumbers, etc.
11
1 oz. (1/4 c.) shredded cheddar cheese, if desired
12
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, garlic, 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.
13
Yield: 8-10 appetizer servings