DILLY VEGGIE PIZZA

Dilly Veggie Pizza image

Always popular at special events and a cinch to prep, this is one of my favorite ways to use leftover veggies. You can change the mixture to match your kids' tastes, and it's just as yummy the next day. -Heather Ahrens, Columbus, Ohio

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients 7

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Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups vegetable dill dip
2 medium carrots, chopped
1 cup finely chopped fresh broccoli
1 cup chopped seeded tomatoes
4 green onions, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

Unroll crescent dough into 1 long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° until golden brown, 10-12 minutes. Cool completely on a wire rack., Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 185 calories, Fat 14g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 332mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.