Veggie Pizza

Modified from Pillsbury

2 cans (8 oz) refrigerated Crescent Rolls (8 Count)

1 pkg (8 oz) cream cheese, softened

½ cup sour cream

1 teaspoon dried dill weed

1/8 teaspoon garlic powder

1-2 bags small fresh broccoli and cauliflower florets, processed in food processor

1 cucumber, diced

1 plum (Roma) tomato, seeded, chopped

1-2 carrots, shredded

½ to 1 cup cheese, shredded

Heat oven to 375°F.

Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.

Bake 13 to 17 minutes or until golden brown (watch this carefully, it can burn quickly). Cool completely, about 30 minutes.

In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth (you can also use a prepared dip, like spinach or dill dip, here instead). Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.