Make An Easy Vegetable Pizza With Your Extra Garden Produce
If you’re like me, relatives and friends have gardens filled with abundant supplies of vegetables. Sometimes my eyes are bigger than my tummy, and I wondered what to do with all those fresh veggies. Mrs. Rayman came to the rescue and shared one of her favorite recipes for using them up. If you don’t have friends and neighbors that provide you with fresh veggies try one of your local farmer’s markets. Enjoy your fresh vegetable pizza.
What You Need
2 cans (8 oz each) refrigerated crescent dinner rolls or 2 cans (8 oz each) (store brands are much cheaper and work just as well)
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 tomato, chopped
1/4 cup shredded carrot
Heat oven to 375°F.
I 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.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
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.
Any of your favorite vegetables can be used–what ever your friends and neighbors drop off at your house.