2 8 oz cans refrigerated crescent dinner rolls (regular or low fat)
8 oz pkg cream cheese, softened
1/2 cup sour cream
4 tsp Hidden Valley Ranch Dressing/Dip Mix
1 tsp dill weed
1/8 tsp garlic powder
Broccoli, carrot, cauliflower finey chopped
Heat oven to 375 degrees. Remove dough from cans and roll out whole onto a regular size cookie sheet (each can covers half of the sheet). Press seams together so you have one solid piece. Bake until light brown. Cool completely before next step.
In a small bowl, combine all ingredients except the vegetables. Blend until smooth. Add finely chopped vegetables. Refrigerate until serving time. Cut into squares.
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