Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 2 cans | Crescent rolls (8 count) |
| 2 packs | Cream cheese (8 oz. size) |
| 1 cup | Mayonnaise |
| \N \N | Use own discretion as to variety and ammount |
| \N \N | Cauliflower |
| \N \N | Broccoli |
| \N \N | Mushrooms |
| \N \N | Black olives |
| \N \N | Cheddar, grated |
| 1 teaspoon | Dill weed |
| 1 teaspoon | Onion powder |
| \N \N | Green pepper |
| \N \N | Scallions |
| \N \N | Carrots |
| \N \N | Celery |
| \N \N | Tomatoes |
| \N \N | Even shrimp if desired |
| \N \N | Mozerella, grated |
VEGETABLES
TOPPING
Preheat oven to 350 degrees F. Spread rolls flat in jelly roll pan and form outer ridges. press and pinch dough so there are no holes or gaps, just one solid sheet. Bake 10 minutes till light golden brown.
Cool completely. mix cream cheese, mayo and spices together well and spread evenly over crust.
Sprinkle your choice of chopped vegies (about ¼" chop) over the cream cheese mixture. Top with cheese. I have found this a case of "less is more". The pizza is very hard to handle when eating if there is too much "stuff" on top of it.
You could leave this in the refrigerator overnight if you wish. Just cover with plastic wrap.
Cut in squares to serve.
Mary Riemerman
Submitted By MARY RIEMERMAN On 03-25-95