Cool Veggie Pizza

Ingredients:

• 1 package (8 oz) refrigerated crescent rolls
• 1 package (8 oz) cream cheese, softened
• 1 tbs. mayonnaise
• 1 garlic clove, pressed
• 1 tsp. dried dill weed
• salt and ground black pepper to taste
• 2 cups assorted fresh vegetables: broccoli, cauliflower, cucumber, green or red bell pepper, green onions, tomato, mushrooms, carrot, yellow summer squash or zucchini

Preheat oven to 350 F.

Unroll crescent dough: separate into eight triangles. Arrange triangles in a circle with points in the center and wide ends toward the outside. Roll dough to a 12 inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven and cool completely.

Combine cream cheese, mayonnaise, garlic, and dill weed. Season with salt and pepper; mix well. Spread cream cheese mixture evenly over crust.

To prepare vegetables, coarsely chop broccoli or cauliflower and/or dice or slice remaining vegetables.

Sprinkle vegetables over pizza. Cut into squares using a pizza cutter.

Yield: 10 servings

Recipe: The Pampered Chef- Season's Best Fall/Winter 2003