VEGGIE PIZZA
1 (8 oz.) & 1 (4 oz.) crescent rolls (3 8 oz. for 2 pizzas)
1 (8 oz.) & 1 (4 oz.) crescent rolls (3 8 oz. for 2 pizzas)
1 (8 oz.) pkg. cream cheese, room temperature
1 c. fat-free mayonnaise
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. dill weed
Whip the last 5 ingredients together. Press separated rolls in an 11 x 13 inch cookie sheet and bake until done or golden brown. Cool thoroughly. Top with cream cheese mixture, spreading evenly. Top with diced veggies, pressed on cheese. Finely chopped veggies (zucchini, mushrooms, green peppers, green onions, tomatoes, cucumbers, cauliflower, black or green olives, carrot
Refrigerate overnight.
Whip the last 5 ingredients together. Press separated rolls in an 11 x 13 inch cookie sheet and bake until done or golden brown. Cool thoroughly. Top with cream cheese mixture, spreading evenly. Top with diced veggies, pressed on cheese. Finely chopped veggies (zucchini, mushrooms, green peppers, green onions, tomatoes, cucumbers, cauliflower, black or green olives, carrot
Refrigerate overnight.
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