Cold Veggie Pizza

8 oz. refrigerated crescent rolls
8 oz. cream cheese
1-1/2 tsp. mayo
1 garlic clove, finely chopped
1 tsp. dried dill
1/8 tsp. sea salt
1/8 tsp. black pepper
2 cups assorted veggies, diced or thinly sliced  (Use different colors and textures: cucumber, red onion, bell pepper, broccoli, carrots, yellow squash, zucchini)

Preheat oven to 350 degrees F. Unroll crescent dough and seperate into 8 triangles. On a round pizza pan, arrange triangles in a circle with points in the center and wide ends toward the outside. Stretch out dough and press seams together to form a 12-inch circle.

Bake 12 minutes or until golden brown. Remove from oven and cool COMPLETELY.

Cut assorted veggies and set aside. In a mixing bowl combine cream cheese, mayo, garlic, dill, salt, and pepper. Mix well. Spread mixture evenly over top of cooled crust. Arrange veggies over top of pizza.

Refrigerate 30 minutes before serving, to blend cream cheese flavors and soften crust up. Cut into squares.

Refrigerate any leftovers.