This is not necessary a traditional Thanksgiving recipe, but we’ve enjoyed it at Thanksgiving time and it’s just good. It’s also tasty in the summer or the spring. Frankly, I’ll come to your house anytime I know you’re making this. I believe it may originally have been a Pampered Chef recipe, but what do I know? It’s written on a piece of a paper bag here in my kitchen.

Cool Veggie Pizza

1 can (8 oz.) refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
1-1/2 teaspoons plain yogurt (or mayo if you must)
1 teaspoon dill weed
salt and pepper to taste
2 cups of a variety of fresh vegetables cut very finely: broccoli, red, green and yellow bell pepper, carrot, green onions

Directions:
Preheat oven to 350° F.
Spread crescent roll dough onto a cookie sheet or baking stone and pinch seams together.  Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.
Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust.
Sprinkle layer of each vegetable over pizza. 
Refrigerate before serving.

Makes 8-10 appetizer servings