"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Crescent Veggie Pizza Recipe

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This recipe for Crescent Veggie Pizza, by , is from Witt and 1/2 Witt's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cans refrigerated crescent dinner rolls or 2 sheets crescent dough
8 ounces cream cheese, softened
cup sour cream
1 tsp dried dill weed
⅛ tsp garlic powder
cup small fresh broccoli florets
⅓ cup quartered cucumber slices
1 roma tomato, seeded and chopped
cup shredded carrot
to 1 cup cheese (optional)

Heat oven to 375
If using crescent rolls; Unroll both cans of dough; separate dough into 4 inch long rectangles. In ungreased 15x10x1 pan, place dough into 4 long rectangles; press in bottom and up sides to form crust. If using dough sheets, place dough; press in bottom and up sides to form a crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust, top with vegetables, and if desired cheese.
Serve immediately of cover and refrigerate.
Cut into 8 rows by 4 rows

Number Of Servings:
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