Cold Vegetable Pizza - cooking recipe

Ingredients

2 cans refrigerated crescent rolls
3 - 8 oz. pkg cream cheese, softened
1 c. mayonnaise
1-1/2 tsp. onion powder
1/2 tsp. Worcestershire sauce
1-1/2 tsp. dill weed
dash garlic salt
3 c. chopped vegetables (radishes, green peppers, mushrooms, carrots, green onions, celery)
1/4 c. chopped green and/or black olives
2 c. shredded Monterey Jack or cheddar cheese
1/2 c. alfalfa sprouts
12 cherry tomatoes, halved

Preparation

Lay out rolls to cover a greased 11x17 inch pan.
Pinch edges together.
Bake at 400 degrees for 8 minutes.
Cool.
In large mixing bowl, blend cream cheese, mayonnaise and seasoning.
Spread half cream cheese mixture over cooled crust.
Add vegetables and olives to remaining cheese mix and gently stir until blended. Carefully spread over cream cheese mix on crust.
Sprinkle cheese over all.
Cover with plastic wrap; chill 3-4 hours.
Just before serving, sprinkle alfalfa sprouts over cheese.
Carefully cut pizza into 24 squares.
Place cherry tomato half in center of each.