Easy Vegetable Pizza

By brandyc

Ingredients

• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
• 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
• 1/4 cup chopped bell pepper

Details

Servings 32

Preparation

Step 1

Heat oven to 375°F. Separate cans of dough into 4 long rectangles. 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 16 squares; cut each square in half diagonally.