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MARCIA

EASY CRESCENT VEGGIE PIZZA

Print Recipe
Prep Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 32
Ingredients Method

Ingredients
  

  • 2 8OZ PACK REFRIGERATED PILLSBURY ORIGINAL CRESCENT ROLLS OR 2 CANS CRESCENT DOUGH SHEET
  • 1/2 CUP SOUR CREAM
  • 1 TSP DRIED DILL WEED
  • 1/8 TSP GARLIC POWDER
  • 1/2 CUP SMALL FRESH BROCCOLI FLORETS
  • 1/3 CUP QUARTERED CUCUMBER SLICES
  • 1 PLUM TOMATO, SEEDED, CHOPPED
  • 1/4 CUP SHREDDED CARROT

Method
 

  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.