Lisas Cool Veggie Pizza Recipes

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:

• Preheat oven to 350 degrees F. Spread crescent roll dough out and make a circle out of the triangles. Pinch seams together so dough with bake into one pizza crust. Bake 10-12 minutes until lightly browned.
• Blend cream cheese, mayo, & dill weed together.
• Remove crust from oven and cool completely. Spread cream cheese mixture on to cooled crust. Sprinkle a layer of each veggie as desired. Top with shredded cheese if desired.

Steps:

• Unroll crescent dough but do not seperate into individual pieces.
• Place dough pieces on a cookie sheet and work with the dough to form a pizza crust.
• You may want a round crust or a rectangular one.
• Make sure your edges are sealed nicely together.
• Bake dough according to the instructions on the package.
• Once your crust is done let cool for about 20-30 minutes.
• Mix your cream cheese, dill and garlic until smooth.
• Spread this mixture onto your cooled pizza crust.
• Next, take your veggies and place them on top of the pizza.
• Sprinkle with cheese.
• ENJOY!