Easy Crescent Veggie Pizza
An ordinary veggie pizza but very tasty!

Easy Crescent Veggie Pizza

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Ingredients

Adjust Servings:
2 cans (8oz) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Place 'n Bake™ refrigerated crescent rounds or Pillsbury™ refrigerated Crescent Dough Sheet
1 package (8 oz) cream cheese softened
1/2 cup. sour cream
1 tsp. dried dill weed
1/8 tsp. garlic powder
1/2 cup broccoli florets fresh, small
1/3 cup cucumber slices quartered
1 plum tomato seeded, chopped
1,4 cup carrot shredded

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Features:
  • Vegan

So cranchy and so delicius!

  • 1h, 10min.
  • Serves 32
  • Easy

Ingredients

Directions

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

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Steps

1
Done

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.

2
Done

Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.

3
Done

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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