Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | === CRUST === |
| 2 packs | Crescent rolls |
| \N \N | === PIZZA MIXTURE === |
| 2 packs | Cream cheese - (8 oz ea); softened |
| ¾ cup | Salad dressing |
| ¼ cup | Skim milk |
| 1 teaspoon | Dillweed |
| 1 teaspoon | Basil |
| 1 teaspoon | Garlic salt |
| \N \N | === TOPPINGS === |
| \N \N | Broccoli |
| \N \N | Cauliflower |
| \N \N | Green peppers |
| \N \N | Onions |
| \N \N | Carrots |
| \N \N | Sliced black olives |
| \N \N | Grated cheese -; (your choice) |
Unroll crescent rolls flat and place pieces to cover bottom of cookie sheet. Press up around the sides to form crust edge. Bake 5 to 10 minutes and cool. Mix all ingredients together and spread over cooled crust. Cut up broccoli, cauliflower, green peppers, onions, and carrots. Press them and the sliced olives into cream-cheese mixture. Top with grated cheese of your choice.
Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@...
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