veggie pizza

INGREDIENTS (Nutrition)
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

1 pkg. Pillsbury all-ready pizza crust
1 (8 oz.) pkg. cream cheese (I use light)
1 c. Best Food mayonnaise
2/3 c. cultured sour cream
1/2 to 1 pkg. Hidden Valley Ranch dressing mix
1 tsp. dill weed
1 tsp. garlic powder
1 tsp. onion powder
Fresh veggies chopped (I use broccoli, cauliflower, carrots, onions, mushrooms) (suit yourself)
1 sm. can ripe olives, sliced
Grated sharp cheese
Parmesan cheese

Flatten pizza crust in a large pizza pan or cookie sheet. Bake according to package directions. Mix well the cream cheese, mayonnaise, cultured sour cream, ranch dressing mix, dill weed, onion and garlic powder. Spread on cooled crust.
Sprinkle chopped veggies on next; press down. Add chopped olives. Sprinkle on grated cheese and top with Parmesan cheese. Refrigerate until ready to serve. Delicious.