Veggie Pizza

By spend with pennies

Ingredients

2 refrigerated crescent rolls (8 count each)
8 ounces cream cheese (softened)
½ cup sour cream
1 teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup broccoli florets
½ cup diced cucumber
½ cup diced bell pepper
½ cup julienned carrots
½ cup diced tomato

Prep Time10mins
Cook Time16mins
Servings16

Instructions

Preheat the oven to 375°F.

Unroll crescent dough and press into an ungreased 13x18-inch pan. Pinch the seams to seal and poke with a fork to avoid bubbles.

Bake for 14 to 16 minutes or until golden brown. Remove from oven and cool completely.

In a medium bowl, use a hand mixer to beat together cream cheese, sour cream, dill, garlic powder, and onion powder until smooth. Spread cream cheese mixture over the cooled crust.

Top with broccoli, cucumber, bell pepper, carrot, and tomato, pressing lightly to adhere.

Cover and refrigerate for at least 1 hour. Cut into squares and serve.