Cool Veggie Pizza
- 1 (8 oz.) package refrigerated crescent rolls
- 8 oz cream cheese, softened
- 1 tbsp mayonnaise
- 1 clove garlic, pressed
- 1 tsp dill weed
- Salt and ground black pepper, to taste
- 2 cup assorted fresh vegetables such as broccoli, cauliflower, cucumber, green and red peppers, tomato, green onion, carrot, zucchini or yellow summer squash
- Shredded cheddar cheese (optional)
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Preheat oven to 350 degrees. Unroll crescent dough; separate into 8 triangles. On baking stone, arrange in a circle with points in the center and wide ends toward the outside. Using a lightly floured roller, roll out dough to a 12 inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.
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In mixing bowl, combine cream cheese, mayonnaise, garlic and dill weed. Season with salt and black pepper and mix well. Spread cream cheese mixture evenly over crust. Coarsely chop, slice or dice all vegetables. Sprinkle veggies over top of pizza and top with cheese, if desired. Cut into squares or pie shape slices.
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Option:Instead of pizza shape, roll dough into a stoneware baking pan, pressing seams together to seal.
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