Preheat the oven to 350° as directed on the crescent roll package instructions.
Spread crescent rolls across the cookie sheet – covering the cookie sheet and sealing the cuts between each of the rolls.
Bake according to crescent roll package instructions.
Cool completely before adding toppings.
In a medium-sized bowl, mix softened cream cheese, sour cream and ranch dip.
Chop all veggies very small in food processor and toss them all together in a bowl.
To Assemble the Pizza:
Spread the ranch dip all over crescent roll pizza base.
Add chopped mixed veggies and press down into the cream cheese mixture. Add garlic salt.
Cut into equal squares and serve. You may also chill before serving. Best eaten within 48 hours.
Notes
This recipe makes a very large pizza. If you are only serving 1-2 people then you may want to consider cutting it in half as it doesn't keep well past the first two days.