It's a pot-luck favorite:  Vegetable Pizza.  Here's how we make it at the Meier home.

Spread 2 canisters of refrigerated crescent dough rolled flat onto greased baking sheet.

Bake at 350 for 8-10 minutes or until golden

While dough is baking combine:
3/4 cup mayonnaise

1 package of dry ranch seasoning/salad dressing mix

16 oz of softened cream cheese.

Spread ranch topping on cooled dough

Top pizza in the following order:
1/2 cup chopped broccoli

1/2 cup chopped green pepper

1/2 cup chopped carrots

1/2 cup chopped tomato

1/2 cup sliced black olives

1 bunch of chopped green onion

3/4 cup shredded Colby or cheddar cheese

Cover with wax paper and press firmly

Refrigerate until time to serve

Cut into bars

(Recipe courtesy of Linda and Andrea Smith)