Fresh Veggie Pizza Recipes

Steps:

• Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

Steps:

• Spread dill dip over pizza crust within 1/2 inch of edge.
• Sprinkle with vegetables and cheese. Cut into 1 1/2-inch diamond shapes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
• Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
• Bake for 10 minutes, let cool.
• In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Steps:

• Using a cookie sheet or large baking pan, unroll the crescent roll dough& press into bottom to form a crust.
• Bake as directed on the package being sure it doesn't burn or get too crispy.
• Chill.
• Mix sour cream, dip mix, and cream cheese (optional-I have also used cottage cheese here instead or just the sour cream).
• Spread over the completely cooled crust.
• Sprinkle with the vegetables and press down slightly.
• Sprinkle cheese over top of vegetables, cut into squares and enjoy!