Veggie Pizza

• servings: 32 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

2 cans (8 oz) refrigerated Pillsbury Original Crescent 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

1/2 cup chopped bell peppers

1/3 cup quartered cucumber slices

1 plum (Roma) tomato, seeded, chopped

1/4 cup shredded carrot

Directions

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. I usually use red & green peppers, celery, broccoli, tomatoes, & carrots. But any veggie that you like will work 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.

Nutrition

• Serving Size: 1 Appetizer
• Calories: 90
• Total Fat: 1
• Saturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 10 mg
• Sodium: 135 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 0 g
• Total Sugars: 1 g
• Protein: 2 g