- 10
- 20 mins
- 35 mins
Ingredients
- 1 package (8 ounce) refrigerated crescent rolls
- 1 package (8 ounces) cream cheese, softened
- 1 and 1/2 teaspoons mayonnaise
- 1 garlic clove, finely minced
- 1 teaspoon Pantry All-Purpose Dill Mix (or dill)
- Salt and ground black pepper to taste
- 2 cups assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onion, mushrooms, carrots, zucchini or yellow squash
- 1 ounce cheddar cheese, shredded (1/4 cup)
Preparation
Step 1
1. Pre-heat oven to 350. Unroll crescent dough, separate into 8 triangles. On Large Round Stone, arrange triangles in circle with points in the center and wide ends toward the outside. Using lightly floured roller, roll out dough to a 12 inch circle, pressing seams together to seal. Bake 12 to 15 minutes or until light golden brow. Remove from oven. Cool completely.
2. In a large bowl, combine cream cheese, mayonnaise, garlic and dill. Season with salt and pepper, if desired. Mix well with scraper. Spread cream cheese mixture evenly over top of crust.
3. To prepare vegetables, slice, dice or coarsely chop broccoli, cauliflower, cucumber, bell peppers, tomato or green onions. Slice mushrooms with egg slicer. Crinkle cut carrot, zucchini or yellow squash.
4. Sprinkle vegetables over top of pizza. Grate cheese evenly over vegetables. Cut into squares with a pizza cutter.