Easy Veggie Pizza

• 2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls or (8 ounce) packages Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 1/2 cup broccoli floret, fresh
• 1/3 cup cucumber, sliced and quartered
• 1 plum tomato, seeded, chopped (Roma)
• 1/4 cup carrot, shredded

1. Heat oven to 375u0b0F
2. If using crescent rolls: 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.
3. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
4. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
5. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. 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.

rolls, cream cheese, sour cream, dill weed, garlic, broccoli floret, cucumber, tomato, carrot

Taken from www.food.com/recipe/easy-veggie-pizza-331177 (may not work)