Easy Crescent Veggie Pizza
- Active Time 20m
- Total Time 1h 10m
Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust.
- 2 cans (8 ounce each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 ounce each) Pillsbury ® Place 'n Bake refrigerated crescent rounds or Pillsbury ® Crescent Recipe Creations refrigerated seamless dough sheet
- 1 package (8 ounce) 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
Heat oven to 375 degrees F.
If using crescent rolls: Unroll both cans of dough; separate dough into four long rectangles. In ungreased 15 x 10 x 1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15 x 10 x 1-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, 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.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
nutrition information per serving
90 calories; 6g total fat; 10mg cholesterol; 135mg sodium; 6g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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