Philly Spring Veggie Pizza Ingredients 2 (235 g) packages refrigerated crescent dinner rolls 1 (250 g) tub PHILADELPHIA Cream Cheese Spread 1/2 cup MIRACLE WHIP Dressing 1 teaspoon dill weed 1/2 teaspoon onion salt 1 cup chopped sugar snap peas 1 cup quartered cherry tomatoes 1/2 cup sliced radishes 1/2 cup chopped yellow pepper 1/2 cup shredded carrots 3 green onions, chopped Directions 1. Heat oven to 375 degrees F. Unroll dough; separate into four rectangles. Press onto bottom and up sides of 15x10x3/4-inch baking pan to form crust, firmly pressing seams and perforations together to seal. 2. Bake 11 to 13 min. or until golden brown; cool. 3. Mix cream cheese spread, dressing, dill weed and onion salt until well blended. Spread onto crust; top with remaining ingredients. Refrigerate at least 2 hours before cutting to serve.
Philly Spring Veggie PizzaIngredients 2 (235 g) packages
refrigerated crescent dinner rolls 1 (250 g) tub PHILADELPHIA Cream
Cheese Spread 1/2 cup MIRACLE WHIP Dressing 1 teaspoon dill weed
1/2 teaspoon onion salt 1 cup chopped sugar snap peas 1 cup
quartered cherry tomatoes 1/2 cup sliced radishes 1/2 cup chopped
yellow pepper 1/2 cup shredded carrots 3 green onions,
choppedDirections1. Heat oven to 375 degrees F. Unroll dough;
separate into four rectangles. Press onto bottom and up sides of
15x10x3/4-inch baking pan to form crust, firmly pressing seams and
perforations together to seal.2. Bake 11 to 13 min. or until golden
brown; cool.3. Mix cream cheese spread, dressing, dill weed and
onion salt until well blended. Spread onto crust; top with
remaining ingredients. Refrigerate at least 2 hours before cutting
to serve.
