Veggie Pizza Appetizer

When we were kids, there were two ways my mom could get us to willingly eat vegetables: cover it in cheddar or parmesan cheese, or make this pizza. It's a cold pizza, and it's perfect as a party appetizer or even a lunch. I found myself daydreaming about it - at the grocery store, of all places - so I bought the ingredients and whipped it up. I think it's perfect for Spring! All of the ingredients are crunchy and fresh. So delicious.

Start with 1 can of crescent rolls
Unroll onto foil and pinch the seams together. Then roll out with a rolling pin slightly.
Bake as directed. Do not overcook or it will be too brittle and crackery. You want it to be chewy and bready.

While that's baking and cooling, make the spread.
Use equal parts mayo and cream cheese (I used about 1/3 cup of each and it was perfect).
Soften the cream cheese first, then mix in the mayo. It may be lumpy. Not a problem.
Mix in 1/2 pouch of ranch powder. Don't use the whole pouch - it will be way too salty.

Chop and dice preferred raw vegetables. My favorite is broccoli, carrot, red bell pepper, and chives. You could use onion, avocado, tomato, and herbs, too. Sprinkle the veggies evenly in layers, cut into squares and enjoy!