Crescent Roll Veggie Pizza

🧂 Ingredients

• 2 (8 oz) cans refrigerated crescent rolls
• ½ cup grated broccoli
• ½ cup grated carrots
• ½ cup finely chopped red bell pepper
• ½ cup finely chopped yellow bell pepper
• ¼ cup minced chives
• 16 ounces cream cheese

  softened
• 1 cup mayonnaise
• 1 ounce ranch dressing mix

Instructions

• 1 Preheat the oven to 350°F. Take the 2 (8 oz) cans refrigerated crescent rolls
  out of their packaging and unravel both rolls onto a baking sheet (you may need
  to puzzle piece parts of the roll together to get it to fill the whole sheet!).
  Push the seams together so it forms one layer. Then prick the crescent roll
  dough with a fork so air bubbles do not form while baking.
• 2 Bake the dough for about 10 minutes, then set it aside to cool.
• 3 While the crust bakes, prepare the ½ cup grated broccoli, ½ cup grated carrots½
  cup finely chopped red bell pepper, ½ cup finely chopped yellow bell pepper, and
  ¼ cup minced chives. set aside.
• 4 Add the softened 16 ounces cream cheese, 1 cup mayonnaise, and 1 ounce ranch
  dressing mix to a stand mixer bowl and cream them together.
• 5 Using a baking spatula, spread an even layer of the mixture onto the baked
  crescent roll dough.
• 6 Cover the cream cheese layer with the grated broccoli, grated carrots, chopped
  bell peppers, and sliced chives.
• 7 Wrap the top of the veggie pizza sheet with plastic wrap and allow it to chill
  in the refrigerator for at least 30 minutes. Cut into squares, serve, and enjoy!

Nutrition Info