This fresh vegetable pizza adapts to many occasions. It's appetizer, main dish, or light lunch fare. The appeal for this pizza is the variety of colorful vegetables stacked on the cream-cheese covered crust.

Ingredients

• 1 8-oz. package refrigerated crescent rolls
• 1 8-oz. package cream cheese, softened
• 1/3 cup mayonnaise or salad dressing
• 2 tablespoons thinly sliced green onion
• 1/2 teaspoon dried dill
• 1/2 cup shredded lettuce
• 1/3 cup sliced pitted ripe olives or pimiento-stuffed green olives
• 1/4 cup chopped green and/or yellow sweet pepper
• 1/4 cup chopped seeded cucumber
• 1 medium tomato, seeded and chopped
• 2/3 cup crumbled garlic-and-herb feta cheese

Directions

• Unroll crescent rolls. Press the dough into a greased 12-inch pizza pan or over the bottom and about 1/2 inch up the sides of a lightly greased 13x9x2-inch baking pan; press dough perforations to seal. Bake in a 375 degree F oven for 8 to 10 minutes or until light brown. Cool.
• Meanwhile, in a medium bowl combine the cream cheese, mayonnaise, green onion, and dill. Spread cream cheese mixture over cooled crust. Top with the lettuce, olives, sweet pepper, cucumber, and tomato. Sprinkle with feta cheese. Cover and chill 2 to 4 hours. Makes 12 appetizers.

To Tote

• Transport in an insulated cooler with ice packs.

For 6 Appetizers

• Prepare using method above, except press dough into a lightly greased 8x8x2-inch baking pan.