Ingredients
2 cans Pillsbury crescent rolls 1 brick (250 g) cream cheese, softened ½ cup sour cream 3 Tbsp. Garden Vegetable Dip Mix 2 cups chopped veggies (cauliflower, broccoli, peppers, carrots) ¾ cup grated Jalapeno Monterey Jack cheese 2 green onions, finely diced
Instructions
Preheat oven to 375°F. Unroll crescent rolls on a cookie sheet and press seams together to make a crust. Bake at 375°F for 12 minutes until golden brown. Cool completely. Mix cream cheese with sour cream; add Garden Vegetable Dip Mix and mix well. Spread on pizza crust, add chopped veggies and grated cheese. Top with green onion. Cut into squares and serve.
Products Used
Garden Vegetable Dip Mix
