Easy Crescent Veggie Pizza
Serves 8
Ingredients:
2 cans (8 oz each) pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) pillsbury® place 'n bake™ refrigerated crescent rounds or pillsbury® crescent recipe creations® refrigerated seamless dough sheet1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (roma) tomato, seeded, chopped
1/4 cup shredded carrot
1 Heat oven to 375°F.
2 If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3 Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4 In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Source: pillsbury.com
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