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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
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

Printed from tasteofhome.com Jul 4, 2008

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Makeover Veggie Pizza Squares cont.

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.