Easy Crescent Veggie Pizza

By WhystleStop

Ingredients

• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless 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

Details

Servings 1
Cooking time 70mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 375°F.

2 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.

3 Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.

4 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.