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| 8 oz |
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Crescent roll dough |
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| 8 oz |
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Cream Cheese, softened |
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| 1 1/2 tsp |
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Mayonnaise |
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| 1 tbs |
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Dill Weed |
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Salt and Pepper to taste |
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| Toppings: choose 3, all finely chopped |
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Zucchini |
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Mushrooms |
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Green or Red Peppers |
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Broccoli |
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Green Onions |
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Tomatoes, seeded |
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Cucumbers, seeded |
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Cherry tomatoes |
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| 1 |
Preheat oven to 350°. Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.
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| 2 |
Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables.
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| 3 |
Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving. |
| 4 |
To serve, cut pizza into wedges or squared with pizza cutter. Can be made one day ahead of time. |
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| Servings: 12 |
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| Recipe Source |
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Source: The Pampered Chef
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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