PrepTime 10 minutes
Bake Time 13 minutes
Cool Time 30 minutes
Makes 30 servings
|2||packages (8 ounces each) refrigerated reduced-fat crescent roll dough|
|12||ounces reduced-fat cream cheese|
|1||cup reduced-fat sour cream|
|2||tablespoons dry ranch salad dressing mix (about 1/2 package)|
|1/2||of a 1-ounce package dry ranch salad dressing mix (about 2 tablespoons)|
|3/4||cup cucumber slices, cut in half|
|2||cups broccoli florets|
|1/2||cup carrots slices|
|3/4||cup grape tomatoes, cut in half|
- Preheat oven to 375°F. Place dough in single layer in ungreased 15x10x1-inch jelly-roll pan. Press onto bottom and up sides of pan, sealing perforations. Bake 13 to 17 minutes or until brown. Cool on wire rack at least 30 minutes.
- Beat cream cheese in medium bowl with electric mixer at medium speed until fluffy. Add sour cream and salad dressing mix; beat until blended. Spread over cooled crust.
- Cut cucumber slices in half. Arrange rows of cucumber slices, broccoli florets, carrot slices and tomato halves on pizza. Cut pizza into 30 rectangles. Serve immediately or cover and refrigerate for up to 24 hours.
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