Fresh Vegetable Pizza

(30)
4 reviews.
  • 10 min prep time
  • 60 min total time
  • 10 ingredients
  • 60 servings

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
container (8 oz) sour cream
1
to 2 tablespoons prepared horseradish
1/4
teaspoon salt
1/8
teaspoon pepper
2
cups fresh mushrooms, chopped
1
cup chopped seeded tomatoes
1
cup small broccoli florets
1/2
cup chopped green bell pepper
1/2
cup chopped green onions (8 medium)

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. Place rectangles crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust. Seal perforations. If using dough sheets: Unroll both cans of dough. Place rectangles crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust.
  3. 3 Bake 14 to 19 minutes or until golden brown. Cool completely, about 30 minutes.
  4. 4 In small bowl, mix sour cream, horseradish, salt and pepper until smooth. Spread evenly over cooled crust. Top with remaining ingredients. Cut into 10 rows by 6 rows. Store in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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