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VEGGIE PIZZA
INGREDIENTS
2 cans (8 oz each) refrigerated crescent dinner rolls
1 package (8 oz) cream cheese, softened
1/2cup 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
(other veggies such as cauliflower, mushrooms, green peppers, and onions could be added)
DIRECTIONS
1 Heat oven to 375°F.
2 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.
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 serving triangles/squares.
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