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Steps
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. 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
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
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.
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Layers of fat in the crescent dough help them rise, creating a pizza crust that is lighter that a traditional bread dough crust.
Serve at room temperature or chilled as an appetizer or summer patio supper, topped with a casual mix of veggies or creatively arranged in rows.
To easily soften cream cheese, remove wrapper and place on a microwaveable plate. Microwave uncovered on High for 15 to 20 seconds or until softened.
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