Fresh Veggie Pizza

FRESH VEGGIE PIZZA

1 tube (8 oz) reduced fat-crescent rolls
1 package (8 oz) reduced fat-cream cheese
1 envelope ranch salad dressing mix
2 TBSP fat-free milk
½ cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper, and mushrooms.

Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13 x 9 baking pan, coated with non stick cooking spray; seal seams and preforations. Bake at 375 degrees for 11-13 minutes or until golden brown. Cool completely.
In a mixing bowl. Beat cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. But into 16 pieces. Yield: 8 servings.

One serving of 2 pieces is 4 points. One piece is 2 points.