Easy Crescent Veggie Pizza, 32 servings
2 cans (8 oz. each) Pillsbury refrigerated crescent dinner roll or 2 cans (8 oz. each) Pillsbury refrigerated crescent dough sheet
1 package (8 oz.) cream cheese, softened
1/2 cup sour cream
2 tsp. dried dill weed
1/8 tsp. garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber sliced
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot

Heat oven to 375 degrees. 

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 and press is bottom and up sides to form crust. 

Bake 13-17 minutes or until golden brown. Cool completely; about 30 minutes.

In a 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 1-2 hours before serving. Cut into 8 rows by 4 rows.

*recipe and photo from Pillsbury

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