Veggie Pizzas

I'm all about the easy cold app in the summer. These veggie pizzas have an element of cooking, but it's small so they count. I originally got this recipe from Carol I think. My aunt Sue makes them too and they are always a favorite.

Ingredients (can be doubled, tripled etc. for a party)

1 pkg crescent rolls
1 8 oz light cream cheese, softened
1/3C mayo
½ tsp dill weed
1 tsp garlic powder
½ tsp minced onion
Finely shredded cheese
Fresh broccoli, grape tomatoes, bell pepper.

Directions

Grease 9x13 baking sheet or use a non-stick sheet. Unroll crescent dough and pat down on sheet. Follow directions so they're just lightly browned on top (it's about 9 and a half minutes in my oven). Set aside to cool.

In bowl, mix cream cheese, mayo, and spices. Beat until smooth and spread over cooled dough.

Top with minced veggie toppings and shredded cheese. Cut with a pizza cutter.

Refrigerate at least 2 hours or overnight. Other veggies may be added or substituted - I've used purple cabbage, carrots, green onions, etc. in the past.

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Haikuesday

Summer - humid. Hot.
Appetizers should be cold. 
Like my cold dark heart.  

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