Dilly Veggie Pizza

Contributed By: Terry Borden

Ingredients:

1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups vegetable dill dip
2 medium carrots, chopped
1 cup finely chopped fresh broccoli
1 cup chopped seeded tomatoes
4 green onions, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained

Method:

1. Unroll crescent dough into one long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° until golden brown,
10-12 minutes. Cool completely on a wire rack.
2. Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers.

Helpful Hints:

TOTAL TIME: Prep: 20 min. Bake: 10 min. + cooling YIELD: 15 servings.


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