Ingredients
-
2 (8 ounce) cans refrigerated crescent dinner rolls
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1 (8 ounce) package cream cheese, softened
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0.5 (4 ounce) package dry ranch dressing mix
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2/3 cup mayonnaise
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1/2 teaspoon garlic powder
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1/2 teaspoon dill
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1 cup finely chopped onion
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1 cup finely chopped broccoli
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1 cup finely chopped cauliflower
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1 cup finely chopped carrot
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1/2 teaspoon season salt
Instructions
- Place the unrolled crescent dough onto a pizza pan.
- Spread the dough out with your hands until it covers the pan.
- Bake about 10 minutes at 400 degrees F until lightly browned.
- While its baking, combine the cream cheese, mayonnaise and Ranch dressing, garlic powder, dill and salt.
- Mix well.
- Remove the crust from the oven and let it cool.
- Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables.
- Cut into wedges and serve. Keeps well in the refrigerator for several days. Great make-a-head dish.
- Donna's Tip:
- " added my chopped onions to the filling but you can just sprinkle on top.
- Also a little hint, after I sprinkled my vegetables I covered the pizza with.
- saran wrap and before I placed.
- pizza in fridge to chill, I gently pressed down all the vegetables so they.
- would set and not tend to fall off when you cut pizza".