Description
I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you’d like.
Ingredients
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 cup sour cream
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon dried dill weed
- ¼ teaspoon garlic salt
- 1 (1 ounce) package ranch dressing mix
- 1 small onion, finely chopped
- 1 stalk celery, thinly sliced
- ½ cup halved and thinly-sliced radishes
- 1 red bell pepper, chopped
- 1 ½ cups fresh broccoli, chopped
- 1 carrot, grated
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a jelly roll pan with nonstick cooking spray.
- Press crescent roll dough into the prepared jelly roll pan to form a crust. Let stand 5 minutes. Pierce with a fork.
- Bake in the preheated oven until dough is fully cooked and golden brown
- about 10 minutes. Let cool completely.
- Combine sour cream
- cream cheese
- ranch seasoning mix
- dill
- and garlic salt in a medium mixing bowl. Spread the cream cheese mixture on top of cooled crust. Arrange broccoli
- radish
- onion
- bell pepper
- carrot
- and celery on top of the cream cheese mixture.
- Cover and let chill
- 1 to 2 hours. Cut chilled pizza into 16 squares to serve.
Prep Time: 25 mins
Total Time: 2 hrs 25 mins
Servings: 16