PIZZA CRUST:

Spread 2 cans crescent rolls on a large cookie sheet. Press seams together. Bake according to directions and cool.

VEGETABLE FILLING:

2 (8 oz.) pkgs. cream cheese
3/4 c. mayonnaise
1 tbsp. dill weed
1 tsp. garlic salt

Beat filling ingredients together. Spread on crust. Top with any finely chopped vegetables you like, to equal 1 cup total. Suggested: sliced fresh mushrooms, sliced ripe olives, finely chopped broccoli, shredded carrots. Do not make too far ahead as the crust will get soggy. A half recipe makes a 9x13 inch pan of Veggie Pizza.