Veggie Pizza

This is one of my family's favorite appetizers!  There are SEVERAL variations of veggie pizza, but this one is muh fave.  Have fun with it, use the veggies you like, leave off the ones you don't.  But for the love of all that's good...sprinkle on the cheddar.

2 cans crescent rolls

1 (8oz.) pkg. cream cheese, softened

1/2 cup sour cream

1 tsp. dried dill

1/4 tsp. garlic powder

pinch of salt

1/2 cup each (eye ball it) of your favorite veggies, chopped.  I like to use broccoli florets, cauliflower, diced roma tomatoes, diced cucumber, shredded carrots, 

1/2 cup (or more) shredded cheddar

Preheat oven to 375 degrees.  

Unroll both cans of crescent dough and place them on a cookie sheet, pinching the seams together to make one big sheet of crescent dough.

Bake for 13-17 minutes or until golden brown and cool completely.

In a small bowl, mix the cream cheese, sour cream, dried dill, garlic powder, and salt.  Spread the mixture over the cooled dough sheet.  

Top with veggies, sprinkle with cheese, cut into squares, and serve immediately.  You can also cover it and stick it in the fridge for 1-2 hours before serving.