Recipe: Light Vegetable Pizza (appetizer)

Could this be it? I found it on the Pillsbury website.

Light Vegetable Pizza

Here are the secrets to lightening up a favorite cool veggie pizza.

2 cans (8-oz. each) Pillsbury Refrigerated Reduced Fat Crescent Dinner Rolls
3/4 cup low-fat cottage cheese
4 oz. 1/3-less-fat cream cheese (Neufchatel), softened
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
20 EACH of fresh small broccoli, cucumber and tomato pieces

Heat oven to 375F.

Unroll dough into 4 long rectangles. Place crosswise 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 cottage cheese, cream cheese, dill and garlic powder; blend until smooth. Spread over cooled crust. Cover; refrigerate 1 to 2 hours.

To serve, cut into 1 1/2-inch squares. Garnish each with vegetables.

Tips: Substitution: If using Pillsbury Big & Flaky large refrigerated crescent dinner rolls, use 1 can and continue as directed.