Wednesday, June 24, 2009

Crescent Veggie Pizza

This is frequently served at Pampered Chef parties and I've always loved it, but never tried making it. But that changed when I received this recipe in an e-blast from Pillsbury.

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 package (8 oz) cream cheese, softened
1/2 cup 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 or chopped carrot

Heat oven to 375°F.
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.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
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.

My review: Yum! and I don't really measure the veggies. I figure the more the better, so just chop like crazy and throw a bunch of healthy stuff on there. Surprisingly, I used low fat cream cheese and sour cream, and noticed absolutely no difference. Delicious appetizer or dish to take to a potluck!