• 1 (8-oz.) can refrigerated crescent dinner rolls
• 1 (4-oz.) can refrigerated crescent dinner rolls
• 1 (8-oz.) package cream cheese, softened
• 1/4 C. mayonnaise
• 1 to 1 1/2 Tbs. commercial buttermilk salad dressing mix
• 1 C. fresh broccoli flowerets, chopped
• 1/4 C. chopped celery
• 1/4 C. chopped carrots
• 1/3 C. sliced green onions
• 1/4 C. chopped red bell pepper
• 1/4 C. ripe olives (optional)

Unroll both packages of rolls and form into a 12-inch square on a lightly greased baking sheet. Press edges and perforations to seal. Bake at 400° for 8 to 10 minutes; cool. In a mixing bowl, combine cream cheese, mayonnaise, and salad dressing mix; beat at medium speed of an electric mixer until smooth and well blended. Spread cream cheese mixture over crust; set aside. Toss chopped vegetables together in a bowl. Sprinkle vegetables over cream cheese layer. Cut vegetable pizza into and serve. Makes about 24 slices of vegetable pizza.