This hearty, creamy and full-bodied veggie pizza, served as an appetizer, brought oohs and aahs from our tasting panel at first sight. The dish, from Sandra Shafer of Mountain View, California is completely packed with good-for-you cauliflower, broccoli, carrots, mushrooms and other vegetables.

Ingredients:

• 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
• 1 package (8 ounces) reduced-fat cream cheese
• 1 package (8 ounces) fat-free cream cheese
• 1/2 cup plain yogurt
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup fat-free milk
• 1 tablespoon dill weed
• 1/2 teaspoon garlic salt
• 1 cup shredded carrots
• 1 cup fresh cauliflowerets, chopped
• 1 cup fresh broccoli florets, chopped
• 1 cup julienned green pepper
• 1 cup sliced fresh mushrooms
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1/4 cup finely chopped sweet onion

Directions:

Unroll both tubes of crescent dough and pat into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
    In a small mixing bowl, beat the cream cheeses, yogurt, mayonnaise, milk, dill and garlic salt until smooth. Spread over crust. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least 1 hour.
    Cut into squares. Refrigerate leftovers. Yield: 2 dozen.