Ranch Cream Cheese Vegetable Pizza
This Ranch Cream Cheese Vegetable Pizza is not only packed with veggies, but the buttery crescent roll and ranch cream cheese spread pair perfectly with it!
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2
8 ounce packages seamless crescent dough sheets
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1
cup
sour cream
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1
8 ounce pkg. cream cheese, softened
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1
teaspoon
dried dill weed
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1/4
teaspoon
garlic salt
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1
1 ounce package ranch dressing mix
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1
cup
halved and thinly-sliced radishes
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1
cup
red bell pepper
diced {about 1 large pepper}
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2
cups
fresh broccoli
chopped {1 medium crown}
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1
cup
grated carrots {2-3 carrots}
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Preheat oven to 350ºF and spray a jellyroll pan with non-stick cooking spray.
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Press your crescent dough into the pan, all the way to the edges, and poke holes in it with a fork. {This will prevent it from puffing up while cooking.}
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Bake for 10 minutes and then let cool completely.
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In a medium-sized mixing bowl, combine the sour cream, cream cheese, dill weed, garlic salt and ranch mix. Spread this mixture on top of the cooled crust.
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Spread the radish, pepper, broccoli and carrots evenly over the cream cheese mixture. Cover and let chill.
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Cut into squares and serve.