Wednesday, February 8, 2012

Crescent Veggie Pizza

I've had these many times at school picnics and always wanted to make them.  I finally got the chance to make them for the Super Bowl and they were delicious!!


2     cans crescent dinner rolls
1     pkg (8oz) cream cheese, softened
1/2  cup sour cream
1     tsp dill weed
1/8  tsp garlic powder
1/2  cup small fresh broccoli florets
1/3  cup quartered cucumber slices
1     plum (Roma) tomato, seeded and chopped
1/4  cup shredded carrot

  1. Heat oven to 375 degrees.
  2. Unroll both cans of dough; separate dough into 4 rectangles.  In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
  3. Bake 13 to 17 minutes or until lightly golden brown.  Cool completely, about 30 minutes.
  4. 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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