1 can refrigerated crescent rolls
2 (8 oz.) pkg. cream cheese
1 1/2 tbsp. mayonnaise
Dill weed
Salt and pepper

TOPPINGS (all finely chopped) :

Zucchini
Mushrooms
Green peppers
Green onions
Tomatoes, drained
Cucumbers, drained

Spread crescent roll dough on pizza pan and pinch seams together. Bake at 350 degrees until lightly brown. Remove from oven and let cool completely. Blend together softened cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cheese mixture on top of cold crust.

Sprinkle a layer of each vegetable over cheese layer. Be sure the tomato and cucumber pieces are drained. Refrigerate before serving. Can be made one day ahead of time.