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Categories:Viewed: 31 - Published at: 2 months ago
Ingredients
- 2 cans (8oz Each) Pillsbury Crescent Rolls
- 1 package (8 Oz.) Cream Cheese, Softened
- 1/2 cups Sour Cream
- 1 teaspoon Dill Weed
- 1 envelope Dry Ranch Dressing, 1 Ounce Packet
- 1/2 heads Cauliflower, Chopped Into Bite Size Pieces
- 3 Broccoli Crowns, Chopped Into Bite Size Pieces
- 1 package Baby Carrots, 1 Pound Bag, Chopped Into Bite Size Pieces
Method
- Heat oven to 375 degrees F.
- Separate the cans of dough into 4 long rectangles and place the rectangles in the bottom of an ungreased 9x13 inch pan.
- Smooth the rectangles together (smoothing over the seams), in the bottom of the pan, using your fingers until it forms a crust.
- Bake the crust until golden brown (use the timing recommended on the package, but keep an eye to make sure it doesnt get too brown).
- Remove from oven and let cool completely.
- In a small bowl, mix cream cheese, sour cream, dill weed and dry ranch packet until smooth.
- Spread over the completely cooled crust.
- It is okay to layer it on thick here.
- Top with the chopped vegetables and refrigerate until ready to serve.
- Note: This pizza is just as good served at room temperature.
- Enjoy!
