Fresh Vegetable Pizza

A veggie pizza appetizer, served cold. Toppings can be substituted to include a variety of veggies. This is my mom's recipe, and we are unsure of the origins. One of my favorite hors d'oeuvres for the holidays!

• Ready In: 13 mins
• Serves: 60
• Yields: 60 appetizers

Ingredients

• 2 (8 ounce) cans  Pillsbury Refrigerated Crescent Dinner Rolls
• 2 (8 ounce) packages cream cheese
• 1 (1 ounce) packet  original flavor  hidden valley ranch dressing mix
• 3⁄4 cup broccoli, finely chopped
• 3⁄4 cup  vidalia onion, finely chopped
• 1  cup mayonnaise (Helmanns)
• 3⁄4 cup cauliflower
• 3⁄4 cup tomatoes, chopped
• 1⁄2 cup green onion, chopped (optional)
• 1⁄2 cup mushroom, chopped (optional)
• 1⁄2 cup  red pepper, chopped (optional)

Directions

1. Preheat oven to 375 degrees. Roll out the crescent rolls onto a baking sheet and bake for 7-8 minutes. Let cool.
2. Mix cream cheese, mayo and ranch mix and spread onto the crust.
3. Chop all the veggies finely, sprinkle them over the crescent rolls an then press them down into the spread. Cut the veggie pizza into bite-size squares, then chill. This is best made the day before serving.