Vegetable Pizza

Recipe From: Harvest Gifts: A Collection of Culinary Gifts From the Parish and Family of St. Ann Catholic Church, Coppell, Texas
Adapted By: Tammy Ammon
Serves: 12

• 2 packages Pillsbury crescent rolls, 8-count each
• 1 cup Neufchatel cheese, room temperature
• 1 cup sour cream, reduced-fat
• 1 package Hidden Valley Ranch dressing mix, 1 ounce
• 3/4 cup cheddar cheese, shredded
• 1/2 cup carrots, chopped finely or shredded
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 cup broccoli, chopped finely or shredded

1. Preheat oven as directed on crescent roll package. Lightly grease baking sheet.
2. Roll out crescent rolls onto baking sheet. Press seams together, making sure there are no holes. Cook according to directions and cool completely.
3. Blend together Neufchatel cheese and sour cream with blender. Add in dressing mix. Chill while crust is cooling.
4. When crust is completely cooled, spread cream cheese mixture over crust. Add shredded cheese and vegetables.
5. Cut into squares and serve.