Cold Vegetable Pizza

This is a quick and easy cold appetizer pizza, great for barbecues and a nice alternative to plain old crudités without much extra work.

Ingredients:
2 cans (8 oz each) 1/3 Fat Pillsbury refrigerated crescent dinner rolls
1 package (8 oz) 1/3 fat cream cheese, softened
1/2 cup reduced fat sour cream
1 tablespoon dried dill weed
1 tablespoon crushed garlic (stuff in the jar works great)
1-2 cups small chopped vegetables (carrots, broccoli, peppers, tomatoes etc)

Servings: 40 squares ~1.5"x1.5"

Instructions:
Preheat oven to 373 F. Roll each package of dough onto a greased cookie sheet or appropriately sized pan (two 6x10, or press the dough into a sheet pan etc). Press seams together so no cracks are showing. Bake 10-15 minutes or until golden brown on top. Cool.

Combine cream cheese, sour cream, dill and garlic. Blend well. Spread onto cooled crescent roll base. Top with chopped vegetables, cut and serve.

Nutritional Information:

Recipe From: Pillsbury Dough Magic Cookbook

This recipe can be made ahead of time, but wait to assemble it until right before serving as the bread will get soggy if you make this the night before.

You can also use all full fat crescent rolls, cream cheese and sour cream but in this recipe you wont notice the added or missing calories and fat. Stick to the healthier options if you have them, but it will be just fine if you can't find them.

This is one of my most requested items to bring to pot lucks and cook outs! I feel a little guilty because it is so easy and requires no time at all. The most time consuming part is chopping the vegetables and that doesn't take much time either. Quick, easy and pretty tasty.