Yield: 48 servings

2 cans Pillsbury Crescent rolls
2 8 ounce packages of cream cheese
1 package Hidden Valley Ranch Dressing
Mix, or about 2 tablespoons of dry mix (this
is sold in bulk at Sam’s Club)
1 tablespoon dehydrated onions
1/2 cup mayonnaise
1/2 red bell pepper chopped fine
1/2 cup chopped fresh broccoli
1/2 yellow bell pepper chopped fine
1 large carrot chopped fine
1/2 cup chopped tomato (optional)
1/2 cup chopped yellow squash (optional)
1/2 cup chopped zucchini (optional)

Preheat oven to 350 degrees. Spray a large ookie sheet with non-stick spray. Lay out crescent rolls on cookie sheet. Simply unroll the dough, do not separate it out into triangles. Press indentations of the flat.
Bake for about 12 – 15 minutes, or until golden brown. Allow cooked dough to chill before proceeding. In a medium sized bowl combine cream cheese, mayonnaise, dry ranch dressing mix, and dehydrated onion together in a bowl. Spread cream cheese mixture over cooked crescent roll dough.

Top with veggies sprinkling the veggies evenly over the pizza. Cut immediately, even if you aren’t going to serve this immediately. If you wait on cutting this for too long, the cream cheese layer will lift off the dough. Your Veggie Patch Pizza can be made a day in advance, but make sure you
cut it before you cover to store the Veggie Patch Pizza.