2 containers Philadelphia reduced-fat garden vegetable cream cheese
Bunch of broccoli, florets chopped
Bunch of cauliflower, florets chopped
2 red peppers, chopped
On a cookie sheet, spread out crescent roll dough into a large rectangle, sealing the cracks. Bake for about 12 minutes at 375 degrees or until lightly golden brown. When cool, gently spread the cream cheese over the crust. Press chopped veggies onto the cream cheese so that the pizza is covered.
Cut into squares and enjoy!
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