Easy Crescent Veggie Pizza Recipe

Name: Easy Crescent Veggie Pizza
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 32 servings
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

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.