1 (8 oz.) can refrigerated crescent dinner rolls
1 (4 oz.) can refrigerated crescent dinner rolls
1 (8 oz.) pkg. cream cheese, softened
1/4 c. mayonnaise or salad dressing
1 to 1 1/2 tbsp. commercial buttermilk salad dressing mix
1 c. broccoli flowerets
1/3 c. sliced celery
1/3 c. sliced carrots
1/3 c. sliced green onions
1/4 c. ripe olives (optional)

Unroll both packages of rolls and form into a 12 inch square on a lightly greased baking sheet. Press edges and perforations to seal. Bake at 400 degrees for 8 to 10 minutes; cool.

Combine cream cheese, mayonnaise, and salad dressing mix; beat at medium speed of an electric mixer until smooth. Spread over crust; set aside.

Position knife blade in food processor bowl; add broccoli and pulse 4 or 5 times or just until broccoli is chopped. Transfer to a medium bowl. Repeat procedure with celery, carrots, green onions, and olives. Add to broccoli and toss. Sprinkle vegetables over cream cheese. Cut pizza into triangles and serve. Yield: 24 appetizers.

NOTE: You may bake crust, mix filling, and chop vegetables several hours ahead. Assemble pizza just before serving.