Veggie Pizza

From Jill.

Ingredients
2 cans of Pillsbury crescent rolls
1 16 oz container of WHIPPED Philly cream cheese
1 packet Hidden Valley ranch mix
Fresh dill
Various vegetables (I normally do tomatoes, broccoli and black olives - sometimes
I switch it up and include a green pepper and onion)

Lay crescent rolls out flat on cookie sheet - they will want to separate, but knead the separations with your fingers so you make one flat sheet of dough. Follow the directions on the crescent roll can to cook. Let cool.

Mix the full container of cream cheese with ranch mix.

Once dough is cooled, spread cream cheese mix on dough. It works best to use a rubber spatula and only spread one way (top to bottom) because the dough is flaky and it will be a mess.

Sprinkle cream cheese mix with dill - as little or as much as you want here.

Top with chopped veggies. It usually works best if veggies are chopped small.

Use a pizza cutter to cut into pieces - sometimes I cut the pieces BEFORE I put on the veggies - this might be easier.