1 (8 oz.) & 1 (4 oz.) crescent rolls (3 8 oz. for 2 pizzas)
1 (8 oz.) pkg. cream cheese, room temperature
1 c. mayonnaise
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. dill weed

Whip the last 5 ingredients together. Press separated rolls in an 11 x 13 inch cookie sheet and bake until done or golden brown. Cool thoroughly. Top with cream cheese mixture, spreading evenly. Top with diced veggies, pressed on cheese.

1/4 head of cauliflower
1/4 green pepper
1/2 can ripe olives
1 carrot

Refrigerate overnight.