Thursday, June 30, 2011

Easy Crescent Veggie Pizza


Easy Crescent Veggie Pizza

INGREDIENTS:

2cans (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

1package (8 oz) cream cheese, softened

1/2cup sour cream

1teaspoon dried dill weed

1/8teaspoon garlic powder

1/2cup small fresh broccoli florets

1/3cup quartered cucumber slices

1plum (Roma) tomato, seeded, chopped

1/4cup shredded carrot

DIRECTIONS:

  • Heat oven to 375°F.
  • 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. 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.
  • 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.

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