Vegetable Appetizer Pizza

Name: Vegetable Appetizer Pizza
Ingredients: 4 tubes (8 ounces each) refrigerated crescent rolls; 2 packages (8 ounces each) cream cheese, softened; 2/3 cup mayonnaise; 1 tablespoon dill weed; 4 medium tomatoes, seeded and chopped; 2 cups chopped fresh broccoli; 3 green onions, thinly sliced; 2 cups sliced fresh mushrooms; 1/3 cup chopped green pepper; 1/3 cup chopped sweet red pepper; 1 can (2-1/4 ounces) sliced ripe olives, drained; 2 cups fat-free shredded cheddar cheese

12 ingredients

4 steps

Ingredients

4 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
2/3 cup mayonnaise
1 tablespoon dill weed
4 medium tomatoes, seeded and chopped
2 cups chopped fresh broccoli
3 green onions, thinly sliced
2 cups sliced fresh mushrooms
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups fat-free shredded cheddar cheese

Directions

1

Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations.
2

Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
3

In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour.
4

Cut into squares. Refrigerate leftovers.