Cold Veggie Pizza

We recently had a party at work for signing a new client.  Since I am one of the people who gets to plan and prepare our party menus, I thought that with the weather getting nicer and summer BBQ's firing up , a dish that is easy to prepare and doesn't require a lot of oven time would be a good one to start with.  I found this recipe a few years back in a Taste of Home cookbook.  It is a great appetizer to serve at a BBQ or to take along to a potluck.

Cold Veggie Pizza

2 tubes (8 oz each) refrigerated crescent rolls
1 cup mayonnaise
1 (8oz) pkg cream cheese, softened
1 tbsp dill weed
2 1/2 cups assorted chopped vegetables (broccoli, bell peppers, carrots, onion, mushrooms, cucumber, radishes, etc)
1/2 cup sliced ripe olives
1 1/2 cups finely shredded cheddar cheese

Unroll the crescent rolls and place on an ungreased 15" x 10" x 1" baking sheet.  Flatten dough to fill the pan, sealing seams and perforations.  Slightly roll up ends and sides to make a small crust.  Bake at 375 degrees for 10 minutes or until golden brown.  Cool.

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 at least 1 hour.  Cut into squares. 

Yield: 12-15 servings

Note:  I like to chop my veggies pretty small.  I think this allows you to enjoy more flavors and veggies in every bite.  I also think it helps to keep the veggies on the crust after cutting/serving it.