Victory Veggie Pizza
If you’re having a party for the big game, this is a fun dish to prepare.

Crust & Cheese Spread:
2 tubes (8-oz. each) refrigerated crescent rolls
1 pkg. (8-oz.) cream cheese, softened
1/4 c. mayonnaise
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
10 to 12 drops hot pepper sauce
3/4 c. shredded cheddar cheese
1/3 c. chopped green pepper
1/3 c. chopped fresh mushrooms
1/4 c. chopped onion
1/4 c. chopped ripe olives

Toppings:
3 c. chopped fresh broccoli
1/2 c. chopped cherry tomatoes
1/2 c. chopped fresh mushrooms
1 pkg. (3-oz.) cream cheese, softened, divided
7 medium fresh mushroom caps
7 large cherry tomatoes
1 whole pitted ripe olive

Unroll crescent roll dough into a greased 15 x 10 x 1 inch baking pan. Seal seams and perforations; press dough up sides of pan. Prick with fork. Bake at 375 degrees for 11 – 13 minutes or until golden; cool on a wire rack.

In a mixing bowl, beat cream cheese, mayo and seasonings until smooth. Stir in cheddar cheese, green pepper, mushrooms, onion and olives. Spread over crust. Sprinkle broccoli over “field� to within 2 inch of each short side. Spring end zones with tomatoes and mushrooms. Set aside 2 T. cream cheese. Place remaining cream cheese in a small heavy-duty resealable plastic bag; cut 1/4-inch hole in a corner. Pipe yard lines every 2 inches over broccoli. (A small amount will remain in bag; set aside).

For helmets, cut an opening in mushroom caps; carefully clean out. Cut opening in cherry tomatoes; remove pulp. Cut a tiny hole in another corner of reserved bag. Pipe cream cheese lines on tomato helmets, mushroom helmets and laces on olive. Place helmets on field with olive football in middle.
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