2 cans crescent rolls
16 oz. cream cheese
1/2 c. mayonnaise
1 envelope HIDDEN VALLEY® Original Ranch salad dressing mix
1 c. chopped green pepper
4 or 5 fresh mushrooms
1 c. chopped green onions
1 c. chopped broccoli
1 c. chopped cauliflower
1 large tomato, seeded and chopped
1 c. black olives, sliced
1 c. grated carrots

In an ungreased 17 x 11 x 1 inch pan, spread crescent roll dough (do not separate along perforations). Press dough mixture to spread over bottom of the pan to form a seamless crust for the pizza.

Bake according to directions on dough can. Let baked crust cool.

Mix cream cheese, mayonnaise and salad dressing mix together and spread on the cooled crust, covering all of the crust.

Make sure vegetables are chopped into very small pieces in order to present a topping that sets well and cuts and serves easily. Sprinkle all vegetables except carrots over cheese mixture, cover with plastic wrap and gently press vegetables into cheese mixture. This will help the toppings to stay in place when cutting and serving.

Chill in refrigerator. Sprinkle grated carrots on top and cut into squares for serving. One inch squares work very well.