Easy Crescent Veggie Pizza

Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust.

Easy Crescent Veggie Pizza

Photo by Chef ..


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • makes 32

  • 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

  • ½

    cup sour cream

  • 1

    teaspoon dried dill weed

  • teaspoon garlic powder

  • ½

    cup small fresh broccoli florets

  • cup quartered cucumber slices

  • 1

    plum (Roma) tomato, seeded, chopped

  • ¼

    cup shredded carrot

Directions

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


Nutrition

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