VEGGIE PIZZA

Veggie Pizza image

This is ALWAYS a big hit at family gatherings. And if there are no onions on it the grandkids love it.

Provided by Belinda Loucks @bettyboop97055

Number Of Ingredients 10

Ingredients

2 package(s) pillsbury crescent rolls
1 package(s) 8 oz cream cheese
1 cup(s) sour cream
1 package(s) hidden valley harvest dill
ASSORTED VEGETABLES; FINELY CHOPPED
3/4 cup(s) bell pepper; i usually use red or orange
3/4 cup(s) broccoli
3/4 cup(s) carrots
3/4 cup(s) green onion (i don't always put this on)
3/4 cup(s) mushrooms

Steps:

Unroll cresecent rolls on a cookie sheet and press seams together to cover the pan. Bake at 375 for 14 to 18 minutes.
Mix together soft cream cheese, sour cream and dill dip mix.
While crust is cooling chop up assorted vegetables as your topping.
I finely chop up 3/4 cup of each of these vegetables: green/red/orange bell pepper carrots broccoli mushrooms green onion celery
Once crust is cool spread your dill dip over the entire crust and kind of make it thick. The reason I have it thick is so that once I spread all my veggies on top and I can smash (cover with wax paper)them down so that they sink into the dip to help stay on the pizza. You can top with finely grated cheese if you choose to.

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