Cool Veggie Pizza

I made this for a holiday party to use up some fresh veggies from a crudite platter I’d done a few days earlier. Delish way to use up whatever fresh veggies you have!

Cool Veggie Pizza

Adapted from Kraft

  • 2 cans (8 oz. each) refrigerated crescent dinner rolls
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup MIRACLE WHIP Dressing
  • 1 tsp. dill weed
  • 1/2 tsp. onion salt
  • 1/2 tsp. granulated garlic
  • 1 cup broccoli florets
  • 1 cup chopped green pepper
  • 1 cup chopped seeded tomato
  • 1/2 cup sliced pitted black olives (optional)
  • 1/4 cup chopped onion

Preheat oven to 375°F. Separate the dough into 4 rectangles. Press onto the bottom and up the side of the 15x10x1-inch baking pan to form a crust.

Bake 11 to 13 minutes or until golden brown; cool.

Mix cream cheese, dressing, dill, and onion salt until well blended. Spread over the crust; top with remaining ingredients. Refrigerate. Cut into squares.


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