Crescent Roll Veggie Pizza

Name: Crescent Roll Veggie Pizza
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Ingredients: 2 cans 8 oz refrigerated Pillsbury™ Original Crescent Dough Sheet or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 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

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Prep Time: 20 minutes

Cook Time: 17 minutes

Total: 37 minutes

Servings: 32

Author : Recipes Made With Love

Ingredients

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2 cans 8 oz refrigerated Pillsbury™ Original Crescent Dough Sheet or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)1 package 8 oz cream cheese, softened1/2 cup sour cream1 teaspoon dried dill weed1/8 teaspoon garlic powder1/2 cup small fresh broccoli florets1/3 cup quartered cucumber slices1 plum Roma tomato, seeded, chopped1/4 cup shredded carrot

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Instructions

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Step 1

Heat oven to 375°F.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

In small bowl, use a rubber spatula to mix cream cheese, sour cream, dill and garlic powder together until smooth with no lumps. Spread over crust.

Step 6

Top pizza with prepared vegetables. If the toppings seem loose or not sticking to the sauce, gently press down on them with the back of a clean spatula. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.