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!