Unroll the crescent rolls, but don't separate them into triangles. Press the rectangle of dough over the bottom and about 1/2 inch up the sides of a lightly greased 13x9x2-inch baking pan. Press the dough perforations to seal. Bake in a 375 degree F oven for 8 to 10 minutes or until light brown. Cool.
In a medium mixing bowl, combine the cream cheese, mayonnaise, onion, and dillweed. Spread the cream cheese mixture over the crust. Top with the alfalfa sprouts, tomato, olives, green pepper, and cucumber. Top pizza with the cheese. Serve immediately or cover and chill up to 4 hours. Makes 12 appetizer servings.
Use reduced-fat cream cheese (Neufchatel) and light mayonnaise dressing or salad dressing to reduce the fat and calories.