Cool Veggie Pizza

8 oz. pkg. refrigerated crescent rolls

2, 8 oz. pkgs. cream cheese, softened

zucchini, finely chopped

fresh mushrooms, finely chopped 

green peppers, finely chopped

2 t. mayo

1 T. dill weed

salt and pepper to taste

green onions, finely chopped

tomatoes, seeded & chopped

cucumbers, seeded and chopped

Preheat ovenn to 350. Spread crescent roll dough into a 12" circle on a 13" baking stone. Pinch seams together to seal. Bake 10-12 minutes until slightly browned. Remove from oven. Cool completely. Combine cream cheese, mayo, dill weed, salt & pepper in bowl. Spread on top of cooled crust. Sprinkle a layer of each vegetable desired over cheese layer. Refrigerate before serving. To serve, cut into pizza wedges or squares. Can be made 1 day ahead. Makes 8-10 servings.