Easy Veggie Pizza
2 cans refrigerated crescent rolls or crescent refrigerated seamless dough sheets
1 pkg cream cheese, softened
1/2 cup sour cream
1 tsp dried dill weed
1/8 tsp garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum tomato, seeded, chopped
1/4 cup shredded carrot
Heat oven to 375 degrees F.
Unroll both cans of crescent rolls/sheets and place in an ungreased 15x10x1 pan pressing the dough on the bottom and up the sides to form the crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over cooled crust. Top with veggies. Serve immediately or cover and refrigerate 1 to 2 hours. Cut into 8 rows by 4 rows.
Recipe from Pillsbury