VEGGIE PIZZA

 This recipe used to be at every party a few decades ago and it was one of the first items to go, never any leftovers!  Then it kind of was put to the side for other newer favorites for some reason.  I decided to make a pan of it to eat with tomato basil soup and share with my daughters family tonight.  It still has that great flavor that I liked..

VEGGIE PIZZA:

2 packages Pillsbury Crescent rolls-use the ones without perforations if you can..easier and faster

2-8 oz pkgs cream cheese at room temperature

1 cup mayonnaise such as Hellman's

1 pkg of dry ranch dressing

assorted veggies cut small (I shred the carrots).  I used fresh broccoli, carrots and sliced black olives, but you can add green onion tomatoes, cauliflower, green peppers etc.

Grated cheddar cheese.  I forgot to add it in the picture-added it later when I remembered..LOL

Preheat oven to 350 degrees

Press crescent rolls in a sprayed jelly roll pan and bake for 9 minutes or until golden brown.  cool thoroughly.  Mix cream cheese, mayo and ranch dressing mix until creamy.  Spread on crust.  Sprinkle veggies etc on mixture and top with grated cheese.  Refrigerate until ready to serve.