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Makeover Veggie Pizza Squares

2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1/2 cup plain yogurt
1/3 cup reduced-fat mayonnaise
1/4 cup fat-free milk
1 tablespoon dill weed
1/2 teaspoon garlic salt
1 cup shredded carrots
1 cup fresh cauliflowerets, chopped
1 cup fresh broccoli florets, chopped
1 cup julienned green pepper
1 cup sliced fresh mushrooms

Printed from tasteofhome.com Jul 4, 2008

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Makeover Veggie Pizza Squares cont.

2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup finely chopped sweet onion

Unroll both tubes of crescent dough and pat into an ungreased 15-in. x
10-in. x 1-in. baking pan; seal seams and perforations. Bake at
375° for 10-12 minutes or until golden brown. Cool completely on
a wire rack. In a small mixing bowl, beat the cream cheeses,
yogurt, mayonnaise, milk, dill and garlic salt until smooth. Spread
over crust. Sprinkle with carrots, cauliflower, broccoli, green
pepper, mushrooms, olives and onion. Cover and refrigerate for at
least 1 hour. Cut into squares. Refrigerate leftovers.

Yield: 2 dozen.