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VEGETABLE PIZZA 
2 pkgs. croissant rolls
8 oz. cream cheese
1 c. mayonnaise
1 packet Hidden Valley Ranch dry mix
Shredded Cheddar cheese
Chopped vegetables: broccoli, cauliflower, green pepper, mushrooms, black olives and halved cherry tomatoes

Place croissant rolls on a 9x13 pan flat with seams pressed together. Bake croissants as directions specify (usually 8 to 10 minutes) until golden.

Mix cream cheese, mayonnaise and Ranch mix together and let set for 2 hours.

Spread cheese mixture over baked croissants. Sprinkle with shredded Cheddar and chopped vegetables. Cut into squares for serving.

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