The only time I have ever seen this pizza is in my sorority house at Ohio University. It was a lunch favorite and I just had to make it myself. It is customizable for whatever veggies strike your fancy.
Step 1: Lay out crescent rolls on baking sheet lined with parchment paper. Push gaps together. Bake at 375 for 15 minutes or until light golden brown. Let cool.
Step 2: Mix cream cheese, sour cream, dill and garlic together in medium mixing bowl.
Step 3: Spread mixture over cooled crescent rolls. Top with veggies, cut into squares and enjoy!
Cook Time: 30 minutes
Servings: 10-12
Ingredients:
2 cans crescent rolls
8 oz cream cheese
1/2 cup sour cream
1 1/4 tsp dill (fresh or dried)
1/8 tsp garlic powder
1/2 cup chopped tomato
1/2 chopped pepper (red, orange, yellow)
3/4 cup broccoli (chopped into small bite pieces)
1 cucumber (seeded and chopped)
Directions:
Step 1: Lay out crescent rolls on baking sheet lined with parchment paper. Push gaps together. Bake at 375 for 15 minutes or until light golden brown. Let cool.
Step 2: Mix cream cheese, sour cream, dill and garlic together in medium mixing bowl.
Step 3: Spread mixture over cooled crescent rolls. Top with veggies, cut into squares and enjoy!
Substitutions
Veggies - This is really all about your tastes but I love mixing colors to make it really pop
Seasonings - Ranch seasoning would also be tasty in this. I go heavy on the dill because that's my style.
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