How many does this serve?:
12-15
Prep Time:
15 mins
Cook Time:
15 mins
Ingredients:
- 2 tubes of refrigerator crescent rolls
- 1 8- ounce package of cream cheese - softened at room temperature
- 1/3 cup sour cream
- 1 envelop of dry ranch salad dressing mix
- 2 Tbsp of dill weed or 1/4 cup of fresh dill - chopped small
- 1 small head of broccoli - cut small
- 3/4 cup match stick or shredded carrots
- 1 red bell pepper - diced small
- 1 yellow bell pepper - diced small
Instructions:
-
Preheat the oven to 350° as directed on the crescent roll package instructions.
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Dice all of the vegetables.
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Spread crescent rolls across the cookie sheet so that cover the entire cookie sheet.
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Using your fingers pinch the perforations on the crescent rolls to seal them together.
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Bake according to crescent roll package instructions.
-
Cool completely before adding toppings (you can also cool it and lightly cover it with a paper towel or plastic wrap and leave on the countertop overnight).
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In a medium-sized bowl, add softened cream cheese, sour cream, ranch dip, and dill; stir until fully mixed.
To assemble the pizza:
-
Spread the ranch dill dip all over the baked and cooled crescent roll pizza base.
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Add chopped mixed veggies in this order, broccoli, cucumber, yellow bell peppers, red bell peppers, carrots.
-
Cut into equal squares and serve.
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