Easy Crescent Veggie Pizza

(445)
  60 reviews
  • 20 min prep time
  • 1 hr 10 min total time
  • 9 ingredients
  • 32 servings

Ingredients

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™ refrigerated Crescent Dough Sheet
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

Directions

  1. 1 Heat oven to 375°F.
  2. 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. 3 Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  4. 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 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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