2 (8 oz.) pkgs. crescent rolls
2 containers cream cheese, with chives (opt.)
Dill weed (to taste)
1 c. broccoli, chopped
1 c. cauliflower, chopped
1 c. radishes, chopped
1/2 c. green pepper, diced
1/2 c. carrots, chopped
1/2 c. celery, chopped

For pizza crust, press crescent rolls in square or round pan sprayed with small amount of oil. Bake at 350 degrees for 10 minutes. Cool completely. Mix 2 containers of cream cheese, with chives, add dill weed to taste. (Milk may be added if needed to bring mixture to spreadable consistency.) Spread mixture in a thin layer or cooled crust. Add any or all of the chopped raw vegetables as "toppings" for the pizza. Refrigerate for 6 to 7 hours before serving.