Easy Veggie Pizza

Ingredients

• 0.5 cup broccoli florets fresh
• 0.3 cup carrots shredded
• 8 oz cream cheese softened
• 16 oz crescent dinner rolls) crescent recipe flaky dough refrigerated pillsbury® canned
• 0.3 cup cucumber quartered
• 1 teaspoon dill weed dried
• 0.1 teaspoon garlic powder 
• 1  plum tomatoes seeded chopped (Roma)
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• oven

Directions

1. Heat oven to 375 degrees F. High Altitude (3500-6500 ft): No change.
2. 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.
3. 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.
4. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
5. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth.
6. Spread over crust. Top with vegetables.
7. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.
8. Cut into 8 rows by 4 rows.