Recipe: Fresh Vegetable Pizza (using refrigerated crescent roll dough)

FRESH VEGETABLE PIZZA

2 pkg crescent roll dough
2 pkg (8 oz. each) cream cheese, softened
1 cup mayonnaises
1 pkg ranch dressing
1/2 cup chopped fresh cauliflower
1/2 cup chopped onion
1/2 cup chopped fresh broccoli
1/2 cup chopped radishes
1/2 cup chopped celery
1/2 cup chopped fresh green pepper
1/2 cup chopped fresh carrots
1/2 cup chopped fresh tomato (optional)
8 oz cheddar cheese, shredded

Press crescent rolls into jelly-roll pan. Bake at 350 degrees F for 10 minutes. Cool, set aside.

Mix cream cheese, mayonnaise, and ranch dressing. Spread over rolls; top with vegetables. Sprinkle with cheddar cheese.

Cut into 12 or 24 squares. Refrigerate until ready to

Yield: 12 servings
Source: Elizabeth Coblentz, The Amish Cook (Brad Herald, 10/27/94)