Veggie Pizza

1 package (8 ounces) crescent rolls
1 package (8 ounces) cream cheese, softened
1 tablespoon mayonnaise
1 teaspoon dried dill weed
2 cups assorted fresh vegetables (I used broccoli and carrots)

Preheat oven to 350F. Unroll crescent rolls and arrange triangles into a rectangle. Using a floured rolling pin, roll dough into a 9" x 13" rectangle. Bake 12-15 minutes until golden brown. Let cool completely.

While the crusts cool, dice the fresh vegetables and set aside. In a bowl, combine cream cheese, mayonnaise, and dill weed. Spread cream cheese mixture evenly over crust. Top pizza with diced vegetables.

Makes 4-6 servings. Enjoy!

Adapted from: Pampered Chef

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