2 cans crescent rolls
8 oz. cream cheese
1 c. sour cream or plain yogurt
1 env. Italian or HIDDEN VALLEY® dressing, dry
Any combination of finely chopped vegetables: radish, green peppers, celery, cauliflower, broccoli, carrot cucumbers, tomatoes or lettuce
1/2 c. shredded cheese

Press rolls in large pizza pan. Bake at 375 degrees for 8 minutes. Let cool. Cream together cream cheese and sour cream (or yogurt) and envelope of dry salad dressing. Spread on cooled crust. Chop vegetables and sprinkle on crust. Sprinkle on shredded cheese and cut into small squares.