Chilled Vegetable Pizza Appetizer

My good friend Donna brought this to our Thanksgiving feast this year 2006' and it was the hit of the table. Not only is it low calorie but tastefully delicious. Made a great presentation, Thanks for sharing Donna. NOTE: The system would not allow me to put in the exact amount of the pkt of Dressing.... So when making this use only 1/2 pkt

• Ready In: 25 mins
• Serves: 20
• Yields: 1 large pizza

Ingredients

• 2 (8 ounce) cans  refrigerated crescent dinner rolls
• 1 (8 ounce) package cream cheese, softened
• 0.5 (4 ounce) package  dry ranch dressing mix
• 2⁄3 cup mayonnaise
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon season salt
• 1⁄2 teaspoon dill
• 1  cup  finely chopped onion
• 1  cup  finely chopped broccoli
• 1  cup  finely chopped cauliflower
• 1  cup  finely chopped carrot

Directions

1. Place the unrolled crescent dough onto a pizza pan.
2. Spread the dough out with your hands until it covers the pan.
3. Bake about 10 minutes at 400 degrees F until lightly browned.
4. While its baking, combine the cream cheese, mayonnaise and Ranch dressing, garlic powder, dill and salt.
5. Mix well.
6. Remove the crust from the oven and let it cool.
7. Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables.
8. Cut into wedges and serve. Keeps well in the refrigerator for several days. Great make-a-head dish.
9. Donna's Tip:
10. " added my chopped onions to the filling but you can just sprinkle on top.
11. Also a little hint, after I sprinkled my vegetables I covered the pizza with.
12. saran wrap and before I placed.
13. pizza in fridge to chill, I gently pressed down all the vegetables so they.
14. would set and not tend to fall off when you cut pizza".