Wow! Mother’s Day just slipped by me. I had wanted to put a special recipe in for Dad and kids to fix for their special lady. Guess that will have to wait as this week is graduation for grade school, high school and college young people. Way to go all you graduates!!! Good luck to all of you whether you are entering high school, going on to college or entering the “outside world”!!! We are all proud of you!
Mom, are you looking for a recipe that is easy to fix for entertaining for your graduate? Here is one that is in my cookbook. I got it from the Pampered chef cookbook and have used it several times and really like it. Enjoy!

Veggie Pizza

2 (8 oz) pkgs. Cream cheese, softened
1 (8 oz) pkg. crescent roll dough
1 ½ tsp mayonnaise
1 T. dill weed
Salt and pepper to taste
Toppings:
Zucchini, mushrooms, green or red peppers, broccoli, green onions, seeded tomatoes, cucumbers, seeded

Pre heat oven to 350 degrees. Spread crescent roll dough into a 12 inch circle. Place on cooking stone or pizza pan. Pinch seams together to seal. Bake 10-12 minutes or until lightly browned. Remove from oven and cool completely. Blend together softened cream cheese, mayonnaise, dill weed, salt and pepper. Spread cream cheese mixtures onto cooled baked crust. Choose 3 of the vegetables and finely chop them; then spread them in layers over the cream cheese mixture. Refrigerate until serving. To serve, cut into wedges or small squares with a pizza cutter. Can be made one day ahead of time. Makes 10-12 servings.