Easy Vegetable Pizza

Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust.

2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 Italian plum tomato, seeded, chopped
1/4 cup shredded carrot

Heat oven to 375F.

Unroll both cans of dough; separate into 4 long rectangles. Place in ungreased 15x10x1-inch baking pan; press over bottom and up sides to form crust.

Bake at 375F. for 13 to 17 minutes or until golden brown. Cool 30 minutes or until completely cooled.

In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread over cooled crust. Top with vegetables. Serve immediately or cover and refrigerate 1 to 2 hours.

To serve, cut into 32 squares.