- 2 (8-ounce) tubes refrigerated crescent rolls
- 1 (8-ounce) package cream cheese, softened
- ¾ cup mayonnaise (or Miracle Whip)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried dill weed
- Red Onion
- Bell Pepper
- Black Olives
Preheat oven to 375oF. Spray a large baking sheet with nonstick spray.
Unroll the crescent rolls on the prepared baking sheet, pressing the seams together and pressing the dough out to the edges, creating a pizza crust.
Bake in preheated oven for about 15 minutes, or until crust is a deep golden brown. Remove from oven and allow to cool completely.
In a medium bowl, blend the softened cream cheese, mayonnaise, onion powder, garlic powder and dill weed with a mixer until smooth. Spread the mixture over the cooled crust.
Chop your choice of vegetables very fine, for a total of about 5 cups of chopped vegetables. A food processor is not recommended.
Arrange and press the vegetables on top of the cheese mixture. Store pizza covered in refrigerator at least an hour before serving. Cut into 24 squares and serve.
NUTRITION INFORMATION PER SERVING (1 SLICE without vegetables, 19g): 90 calories, 80 calories from fat, 9g total fat, 3g saturated fat, 0g trans fat, 15mg cholesterol, 90mg sodium, 1g total carbohydrate, 0g dietary fiber, 0g sugars, 1g protein, 1mcg folate, 0mg vitamin C, 0mg iron.
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Easily adjust the number of servings by using a bigger baking sheet, spreading the crescent rolls thinner, and adding more chopped veggies.
Prebake the crust ahead of time to allow plenty of time for it to cool before assembling the pizza.