Friday's Food: Vegetable Pizza

That's right...a vegetable pizza.  You can hide all kind of nutrients in this sneaky pizza.  The smaller you chop the vegetables the less recognizable they are. :)

Vegetable Pizza

1 8-oz pkg refrigerated crescent rolls

1 8-oz pkg cream cheese, softened

1 1/2 tsp mayonnaise

1 garlic clove finely minced

1 tsp. dill seed (or dill weed)

salt

black pepper

1/4 Cup cheddar cheese, shredded

2 C. Assorted Fresh Vegetables of your choice (broccoli, cauliflower, bell peppers, tomato, green onion, mushrooms, carrot, zucchini, squash, etc.)

1.  Preheat oven to 350 degrees F.  Unroll crescent dough; seperate into 8 triangles.  On a large pizza pan, arrange triangles in a circle with points in the center and wide ends toward the outside.  By pinching seams together and rolling flat, make a 12-inch circle.  Bake 12-15 minutes or until light golden brown.  Remove from oven and cool completely. 

2.  In a medium size bowl, combine cream cheese, mayonnaise, garlic and dill weed.  Season with salt and pepper.  Mix well.  Spread cream cheese mixture evenly over top of crust.

3.  To prepare vegetables, slice, dice, or coarsely chop each vegetable.  (Remember, the smaller the pieces the less likely they'll recognize it.)

4.  Sprinkle vegetables over top of pizza.  Grate cheese evenly over top of vegetables.  Place plastic wrap over top of pizza and push vegetables into cream cheese mixture, (this helps them not fall off as it's being eaten).  Remove plastic wrap.  Cut into squares and serve.  Keep refrigerated.

*Variation: Ranch Cream Cheese mixture.  Mix 1 1/2 tsp. mayonnaise with about 1/2 envelope of dry ranch dressing until smooth, then mix with 8 oz. cream cheese.