Garden Veggie Pizza

This is another Pampered Chef recipe, I think. I like it in the spring.

Garden Veggie Pizza
4 oz cream cheese (1/2 a package)
1/2 a package of dry ranch mix
1 can crescent rolls OR 1 homemade crust
1/2 cup grated cheddar cheese (optional)
1/2 cup chopped black olives (optional)
fresh vegetables of your choice, chopped (broccoli, cauliflower, carrots, onion, cucumber, bell pepper, celery, avocado etc.)

Mix cream cheese and dry ranch. Chop veggies. If using crescent rolls, lay them out flat and press the seams together to make a rectangular crust on a cookie sheet. Prick about every 1/2 inch with a fork to keep from bubbling up. Bake according to the package directions, or until golden. If using homemade crust...bake. Remove from oven and let cool. Spread the cream cheese on the crust, and sprinkle the veggies, cheese and olives over the top. Serve. This may be stored in the fridge overnight, except the avacados...they'll turn brown.