8 oz. refrigerated crescent roll dough
8 oz. cream cheese
1/2 c. mayonnaise
1 1/2 tsp. dried dill weed
1/2 tsp. seasoned salt
1/2 tsp. fine herbs
1 1/2 tsp. lemon juice
2 drops Tabasco
1/2 tsp. garlic powder
Freshly ground pepper to taste
Fresh, colorful vegetables of choice: tomatoes, zucchini, mushrooms, cucumbers, green and red pepper, avocado, black olives, radishes, broccoli flowerets (blanched 2 minutes), cauliflower flowerets (blanched 2 minutes), grated carrots

Pinch seams of roll together. Flatten and fit into pizza pan or 10 inch round spring form pan, pressing dough 1/2 inch up sides. Bake in preheated 375 degree oven 9 to 10 minutes until lightly browned. Cool.

Combine cream cheese, mayonnaise and all seasonings. Spread over cooled crust. Sprinkle chopped vegetables decoratively over top or arrange in groupings. To serve, cut pizza into small wedges.

Recipe may be doubled and made in jelly roll pan.

Great Summer Appetizer.