1. 2 (8 oz) packages refrigerated crescent rolls
2. 2 (8 oz) packages Neufchatel cheese, softened
3. 1 cup light mayonnaise
4. 1 (1 oz) package dry ranch-style salad dressing mix
5. 1 cup fresh broccoli, chopped
6. 1 cup tomatoes, chopped
7. 1 cup green bell pepper, chopped
8. 1 cup cauliflower, chopped
9. 1 cup carrots, shredded
10. 1 cup cheese, grated

1. Roll out the crescent roll dough onto a 9 x 13 inch baking sheet.  Pinch together edges to form the pizza crust.
2. Bake crust for 12 minutes in the preheated oven.  Remove crust from oven and let cool for 15 minutes without removing it from the baking sheet. 
3. In a small mixing bowl, combine Neufchatel cheese, mayonnaise and dry ranch-style salad dressing mix.  Spread the mixture over the cooled crust.
4. Arrange broccoli, tomato, green bell pepper, cauliflower, carrots and cheese over the cream cheese layer. 
5. Chill for one hour.  Slice and serve. 

Calories: 380
Fat: 24 g
Cholesterol: 45 mg
Sodium: 990 mg
Carbohydrate: 25 g
Dietary fiber: 1 g
Protein: 12 g