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Easy Crescent Veggie Pizza Recipe

Easy Crescent Veggie Pizza
Source: Pillsbury

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Ingredients

  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls or Pillsbury™ refrigerated 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
PREP TIME
20m
COOK TIME
50m
TOTAL TIME
1h10m
YIELD
32 servings

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.

Dinner

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A recipe from Pillsbury

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