Vegetable Pizzas

By KRed

I love appetizers, but they never seem to be good for you. This one at least has the semblance of health with all the vegetables. You can use pretty much any type of vegetables I've seen it with cauliflower, broccoli, carrots, celery, lettuce, pepper, water chestnuts, and so on.

Ingredients

• 1 can (8oz) refrigerated crescent rolls
• 8 ounces sour cream
• 8 ounces yogurt
• 1 package Knorr Vegetable Soup mix
• 1/2 cup shredded or chopped carrots
• 1/2 cup shredded or chopped radishes
• 1/2 cup chopped green pepper
• 1/4 cup chopped fresh mushrooms
• 1/4 cup chopped onion

Preparation

Step 1

Heat oven to 350 degrees. Unroll dough into 2 long rectangles. Overlap long sides to form 13x7-inch rectangle on ungreased cookie sheet; firmly press perforations to seal. Bake at 350 degrees for 10 minutes. Loosen from cookie sheet; cool. While dough is cooling, combine sour cream, yogurt, and soup mix. Spread rolls with cream mixture. Refrigerate several hours. Before serving, sprinkle vegetables on cream mixture. Cut into squares; place on serving platter.