2 pkgs. Pillsbury crescent rolls
1 c. Miracle Whip
1 (8 oz.) cream cheese
1 tsp. parsley flakes
1 tsp. dill weed
1 tsp. accent
1 tsp. minced onion
1 tsp. season-all
2 c. grated cheddar cheese
4 green onions
1 bunch broccoli
1 bunch cauliflower
2 carrots, shredded
1 bell pepper
Green or black olives

Preheat oven to 375 degrees. Pat crescent roll dough on a greased cookie sheet and bake 8 to 10 minutes. Combine () Miracle Whip, cream cheese and spices and beat until creamy. Spread on cooled crust. Chop onions, including tops and bell pepper. Shred carrots. Cut broccoli and cauliflower into flowerettes and slice very thin. Slice olives for garnish. Distribute evenly all vegetables over top of cream cheese mixture; add cheddar cheese and press down into pizza and refrigerate for at least 4 hours before serving. Cut into squares.

NOTE: Instead of slicing broccoli and cauliflower it can be placed in a food processer, creamed and mixed into the cream cheese mixture.