Great veggie pizza! Here is a little trick I learned to keep the crust from getting soggy after putting on the filling and all those veggies. Before baking, take an egg yolk, mix with a little water and spread all over the crust, then bake as usual. Let cool and proceed with the rest of the recipe. Stays nice & firm. Enjoy!
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 refrigerated Crescent 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
Instructions:
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.
Nutrition Facts
Serving Size: 1 Appetizer
- Calories 90
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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