We grew up on this stuff, and I LOVED it. Now that we have a garden in our own backyard, it's fun to incorporate them into the menu, into the meals! This pizza can be topped with most vegetables, traditionally with broccoli, cauliflower, and carrots.
This time around however, I used green beans, tomatoes, peppers, and carrots-MMmm! A refreshing take on your average pizza. It' s perfect for summer and delicious to eat!
You will need:
1 crescent roll package
1 brick cream cheese
1/2 cup mayo
1 tsp dill
1 tsp season salt
Fresh cut veggies of your choice
On a baking sheet spread out crescent rolls and pinch edges to seal. You should have a large rectangle. Bake in oven at 375 degrees for 12-14 minutes. Let cool.
In bowl mix cream cheese, mayo, dill and season salt. Spread a decent layer over entire pizza crust. Chill for an hour or so.
Sprinkle veggies on top. Cut into small squares.
Begin the crunching.
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