Vegetable Pizza

My version and it goes quick. It can be made the day before, covered with a sheet of paper towel then foil. Great served as an appetizer or potluck.

• Ready In: 32 mins
• Serves: 20

Ingredients

• 2 (8 ounce) packages  refrigerated crescent dinner rolls
• 2 (8 ounce) packages cream cheese, softened
• 1  cup mayonnaise
• 1  ounce  dry ranch dressing mix
• 1  cup fresh broccoli, small chopped
• 1  cup cauliflower, small chopped
• 1  medium carrot, shredded
• 1  cup  firm tomatoes, small chopped (Roma)
• 1  cup green bell pepper, small chopped
• 2  cups  shredded cheddar cheese
• 1⁄4 cup green onion, tops sliced thin

Directions

1. Preheat over to 375 degrees.
2. On a 10x15 inch jelly roll sheet, roll out crescent roll dough to form a crust, pinching seams together and pressing to cover bottom of pan.
3. Bake approximately 12 minutes or until crust is golden. Remove from oven and cool for about 15 minutes.
4. In a small mixing bowl, combine cream cheese, mayonnaise and Ranch dressing mix. I do this with a hand mixer. Spread mixture over cooled crust.
5. Arrange broccoli, cauliflower, carrot, tomato, bell pepper, cheddar cheese and green onions over crust in that order. Chill.
6. Cut into slices with a pizza wheel.