Veggie Pizza

Veggie Pizza is another one of my favorite appetizers. My mom only makes it on occasion and I talked her in to making it for Easter.

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® Crescent Recipe Creations® refrigerated seamless 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

1Heat oven to 375°F.2If 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.3Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.4In 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.








We add lots of extra veggies to our pizzas!