Easy Crescent Veggie Pizza
Summary
Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust.
Info
SERVINGS: 32
PREP:
20 min
COOK:
17 min
TOTAL:
2h10m
INGREDIENTS
-
2 cans (8 oz each)
Pillsbury crescent dinner rolls, Place 'n Bake crescent rounds, or Crescent Dough Sheet
-
1 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
INSTRUCTIONS
- Heat oven to 375°F.
- 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.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- 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.
Tags
Yum