Vegetable Pizza

Press together the crescent rolls onto a cookie sheet or jelly roll pan (17 1/2 x 12 1/2-inch).

If there is extra dough, you can make a square and put it in a pie pan or whatever you might have. Bake according to directions until golden brown; cool.

Beat the cream cheese, dry dressing and mayonnaise with mixer.

Mix and spread onto cooled crust.

Add chopped raw vegetables, cut fine, to cover.

You may use any variation of the following: carrots, cauliflower, green and red peppers, onions, broccoli, fresh mushrooms, red and white radishes, celery, green and black olives and cucumbers.

Grated sharp cheese and eggs may also be used, if desired.

Sprinkle celery seed over all.

Slightly press all vegetables into the mixture with a spatula when finished.

Make the day before; cover with plastic wrap.

Refrigerate.