Easy Crescent Veggie Pizza

INGREDIENTS:

2 cans (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

1 package (8 oz) 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

DIRECTIONS:

1 Heat oven to 375°F. 

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. 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. 

3 Bake 13 to 17 minutes or until 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.

Nutritional Information:

1 Serving (1 Appetizer)Calories 90

Calories from Fat 60

Total Fat 6g

Saturated Fat 3g

Trans Fat 1g

Cholesterol 10mg

Sodium 135mg

Total Carbohydrate 6g

Dietary Fiber 0g

Sugars 1g

Protein 2g

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