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SUMMER PIZZA

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1 pkg. crescent rolls
1 (8 oz.) pkg. cream cheese
1/2 c. mayonnaise
dill
garlic salt
cucumber, chopped or cut fine
broccoli, chopped or cut fine
cauliflower, chopped or cut
fine
green onion, chopped or cut
fine
tomato, chopped or cut fine
4 oz. shredded Cheddar cheese
(can use American or
Mozzarella if you like)

Pat crescent rolls in 9 x 13-inch pan. Bake at 375 degrees for
13 minutes. Cool. Mix cream cheese and mayonnaise, dill and
garlic salt to taste. Spread over crust and sprinkle vegeta-
bles over; top with shredded cheese. Pat down softly to firm
it. Make ahead and cover with Saran Wrap to blend flavors.
Double recipe for cookie sheet or jelly roll pan.

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