Easy Veggie Pizza

Name: Easy Veggie Pizza
Ingredients: 2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls or (8 ounce) packages Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet; 1 (8 ounce) package cream cheese, softened; 1/2 cup sour cream; 1 teaspoon dried dill weed; 1/8 teaspoon garlic powder; 1/2 cup broccoli floret, fresh; 1/3 cup cucumber, sliced and quartered; 1 plum tomato, seeded, chopped (Roma); 1/4 cup carrot, shredded

9 ingredients

5 steps

Ingredients

2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls or (8 ounce) packages Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup broccoli floret, fresh
1/3 cup cucumber, sliced and quartered
1 plum tomato, seeded, chopped (Roma)
1/4 cup carrot, shredded

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.
3

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.
4

Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
5

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.