Crescent Roll Veggie Pizza
Try this simple Crescent Roll Veggie Pizza recipe with cream cheese, sour cream, and a variety of chopped vegetables for a tasty dish.
Ingredients
- 2 cans 8 oz refrigerated Pillsbury™ Original Crescent Dough Sheet or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 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
Instructions
- Heat oven to 375°F.
- 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.
- 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.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, use a rubber spatula to mix cream cheese, sour cream, dill and garlic powder together until smooth with no lumps. Spread over crust.
- Top pizza with prepared vegetables. If the toppings seem loose or not sticking to the sauce, gently press down on them with the back of a clean spatula. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
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