Refrigerated crescent rolls form the crust for these tasty veggie appetizer squares.

Garden Fresh Pizza Squares

1 (8-ounce) tube refrigerated crescent dinner roll dough
1 (8-ounce) package cream cheese, softened
3/4 cup (3-ounces) freshly shredded Parmesan cheese
3 tablespoons ranch dressing
1/2 teaspoon hot pepper sauce or ground black pepper, to taste
1 cup halved cherry tomatoes
1 cup coarsely chopped red, yellow or green pepper
1 cup very small broccoli florets
1/2 cup thinly sliced carrots
Salt

1. Preheat the oven to 375°F (190°C).
2. Unroll crescent dough onto a nonstick cookie sheet. Pinch perforations together and press out dough to fit a 12 x 9-inch cookie sheet. Pinch 1/4-inch of dough around all edges of the sheet to form a rim.
3. Bake 12 to 14 minutes or until golden brown. Keep crust on cookie sheet and transfer to a wire cooling rack. Cool completely.
4. Combine cream cheese, Parmesan cheese, ranch dressing and desired amounts of hot sauce or pepper. Spread mixture over cooled crust.
5. Form one straight row of cherry tomatoes, one row of peppers, one row of broccoli and one row of carrots over the cheese to resemble a garden. Press vegetables in firmly. If desired, sprinkle pizza lightly with salt. Cut into 3-inch squares. Serve immediately or cover and chill for up to three days.

Makes 12 servings.

Recipe provided courtesy of the American Dairy Association.