Quick Veggie Pizza with a Kick
2 cans refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 tsp dried dill
1/8 tsp garlic powder
1/8 tsp cyanne pepper
1/2 cup broccoli, cut into bite sized pieces
1/2 cup califlower, cut into bite sized pieces
1 tomato, chopped
1/4 cup shredded carrot
Heat oven to 375°F.
Separate cans of dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, dill, garlic powder and pepper until smooth. Spread over crust.
Top with vegetables.
Serve immediately, or cover and refrigerate 1 to 2 hours before serving.