Crescent Veggie Pizza
Ingredients
- 2 (8-oz) cans refrigerated crescent roll dough
- 1 (8-oz) block cream cheese, softened
- ½ cup sour cream
- 1 (1-oz) envelope Ranch dressing mix
- 1 (12-oz) pkg broccoli florets, chopped
- 1 cup chopped red bell pepper
- ⅓ cup shredded carrots
Instructions
- Preheat oven to 375°F. Unroll both cans of crescent dough; separate into 4 long rectangles. Press dough in bottom and up sides of a greased large rimmed baking sheet or 15-x 10-inch jellyroll pan, forming a crust.
- Bake 14 to 17 minutes or until golden brown. Cool.
- Stir together cream cheese, sour cream, and dressing mix until well blended. Spread on pizza. Top with broccoli, bell pepper, and carrots. Cut into squares. Chill any leftovers.
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