8 oz. refrigerated crescent roll dough
8 oz. cream cheese
1/2 c. mayonnaise
1 1/2 tsp. dill weed, dried
1/2 tsp. season salt
1/2 tsp. fine herbes
1 1/2 tsp. lemon juice
2 drops Tabasco
1/8 tsp. garlic powder
Fresh vegetables of taste

Zucchini, mushrooms, cucumbers, green peppers, black olives, radishes, broccoli, cauliflower or grated carrots and onions.

Pinch seams of rolls together, flatten and fit into pizza pan, pressing dough 1/2" up sides. Bake in preheated 375 degree oven for 9 to 10 minutes or until lightly browned. Cool cough.

Combine cream cheese, mayo and all seasonings. Spread over cooled crust, sprinkle chopped vegetables over top, cut and serve. Recipe may be doubled in a jelly roll pan.