When serving this veggie pizza, I never have leftovers. You can use low-fat or nonfat sour cream for this dish if you'd like.
Ingredients
- refrigerated crescent rolls: 2 packages (8 ounce packages)
- sour cream: 1 cup
- cream cheese: 1 pack (8 ounce pack, softened)
- ranch seasoning mix: 1 pack (1 ounce pack)
- dill weed: 1 tsp (dried)
- garlic salt: 0.25 tsp
- ½ cups chopped fresh broccoli: 1 piece
- and thinly-sliced radishes: 0.5 cup (halved)
- onion: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- carrot: 1 piece (grated)
- stalk celery: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a jelly roll pan with nonstick cooking spray.
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Press crescent roll dough into the prepared jelly roll pan to form a crust. Let stand 5 minutes. Pierce with a fork.
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Bake in the preheated oven until dough is fully cooked and golden brown, about 10 minutes. Let cool completely.
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Combine sour cream, cream cheese, ranch seasoning mix, dill, and garlic salt in a medium mixing bowl. Spread the cream cheese mixture on top of cooled crust. Arrange broccoli, radish, onion, bell pepper, carrot, and celery on top of the cream cheese mixture.
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Cover and let chill, 1 to 2 hours. Cut chilled pizza into 16 squares to serve.
