Cold Veggie Pizza

Ingredients

• 2 cans (8 ounces each) refrigerated crescent rolls or crescent dough sheets
• 1 block (8 ounces) cream cheese, softened 
• 1/2 cup sour cream 
• 1 packet (1 ounce) Ranch seasoning mix
• 1/2 teaspoon dried dill weed 
• 1/4 teaspoon Adobo seasoning 
• 1/2 cup small fresh broccoli florets 
• 1/2 cup cucumber slices 
• 1/2 cup sliced bell pepper (any color)
• 1/3 cup sliced radishes
• 1/2 red onion, quartered and sliced
• 1 small tomato, seeded and chopped

Instructions

1. Preheat oven to 375 degrees.
2. Unroll both cans of dough and press to fit in the bottom and up the sides of an ungreased 11-by-17″ baking pan.
3. Bake crust 13 to 17 minutes or until golden brown, then cool completely (about 30 minutes).
4. In small bowl, combine cream cheese, sour cream, Ranch seasoning, dill and Adobo until smooth.
5. Spread the cream mixture over the cooled crust.
6. Top with a single layer of vegetables (any kind you wish – there will be extra for snacking).
7. Cover and refrigerate 1 to 2 hours.
8. Cut into squares and serve.

The original recipe for this delicious cold pizza can be found here.