Easy Crescent Veggie Pizza

Easy Crescent Veggie Pizza

Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust.

20 min time prepare

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™ 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

Steps

• Step1Heat oven to 375°F.
• Step2If 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.
• Step3Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
• Step4In 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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