Ingredients

The following ingredients have 4 Servings
  • 2 (8 ounce) cans Pillsbury refrigerated seamless crescent dough sheets* ((see note))
  • 2 (7.5 ounce) tubs Philadelphia Garden Veggie spreadable cream cheese (, room temperature)
  • 3/4 cup shredded cheddar cheese
  • 3 cups assorted chopped raw vegetables  ((chopped broccoli, diced red and yellow bell pepper, and shredded carrots are what I used))
  • 1/4 cup diced scallions

Instruction

  • Heat oven to 350°F. Lightly mist a half sheet pan (approximately 17x12x1) with nonstick cooking spray.
  • Unroll both crescent sheets and place them side by side on the prepared pan, pinching the seams together and pressing in bottom and up sides slightly to form a crust. Using a fork, poke little holes evenly all over the crust (this will prevent it from puffing up while cooking.)
  • Bake for about 12 minutes, or until lightly golden. Remove from oven and cool completely.
  • Loosen up the cream cheese so it's a spreadable consistency. Then, using an offset spatula, evenly spread over the cooled crust.
  • Sprinkle the cheddar cheese and chopped veggies over the cream cheese spread and gently press down a little to adhere.
  • Enjoy right away, or ideally cover and chill for 1-2 hours, then bring to room temperature.
  • Using a pizza cutter or sharp knife, cut into squares, serve, and enjoy!