This Veggie Pizza is another of my go to spring and summer recipes. I have been making it for years for something light and different. It is super easy to make, and also a great party snack that can be tailored to anyone's tastes! So Enjoy!
-2 cans (8oz) Refrigerated crescent rolls (I used Pillsbury, but any brand is fine). Apparently now there is also a Pillsbury "Seamless Dough Sheet" but I haven't seen these.
-1 pkg (8oz) Cream Cheese, softened at room temp. (I used a reduced fat one and you can't tell the difference)
-1/2 cup sour cream
-1 tsp dill weed
-1 pkg ranch dressing mix powder
-any vegetables that you like, either shredded or chopped I like carrot, broccoli, mushrooms, onion, cherry tomatoes, cauliflower
-1 cup shredded cheese of your choice
-heat oven to 375F
-unroll both cans of crescent rolls. Arrange so that there is a single layer on the pan you choose to use. I use a pizza stone but you can use a cookie sheet as well. The pieces can overlap. As you can see mine is not pretty. Bake according to instructions on the can (about 13-17 minutes until golden) Remove from oven and let cool for about 30 minutes.
In a small bowl mix cream cheese, sour cream, dill and ranch mix until smooth.
-Smooth evenly over the crust.
-Top with the vegetables as many or few as you like and then the cheese. And that's it! Enjoy!