Quick Cold Vegetable Pizza

Name: Quick Cold Vegetable Pizza
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 15 servings.
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls; 1 cup mayonnaise; 1 package (8 ounces) cream cheese, softened; 1 tablespoon dill weed; 2-1/2 cups assorted chopped fresh vegetables (cucumber, radishes, broccoli, onion, green pepper, carrots, celery, mushrooms); 1/2 cup sliced ripe olives; 3/4 cup shredded cheddar cheese; 3/4 cup shredded part-skim mozzarella cheese

TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min. + cooling YIELD: 15 servings.

This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup mayonnaise
1 package (8 ounces) cream cheese, softened
1 tablespoon dill weed
2-1/2 cups assorted chopped fresh vegetables (cucumber, radishes, broccoli, onion, green pepper, carrots, celery, mushrooms)
1/2 cup sliced ripe olives
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese

Directions

1. Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° until golden brown, about 10 minutes. Cool.
2. In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

Nutrition Facts

1 piece: 264 calories, 24g fat (8g saturated fat), 32mg cholesterol, 341mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 5g protein.

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