Go Back

EASY CRESCENT VEGGIE PIZZA

MARCIA
Print Recipe
Prep Time 20 minutes
Total Time 1 hour 10 minutes
Servings 32

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

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.