Spiralized Veggie Pizza
One can of 90 calorie Pillsbury crescent rolls
8 oz. fat-free cream cheese
½ c. light sour cream
1½ tsp. dill weed
1 tsp. garlic powder
½ c. chopped broccoli florets
½ c. chopped cauliflower florets
½ medium cucumber, spiralized, blade C
½ c. carrots, spiralized, blade C
½ red pepper, spiralized, blade A
½ green pepper, spiralized, blade A
Preheat your oven to the temperature required on your crescent roll container.
Unroll your crescent rolls and place on an ungreased baking sheet. Using your hands, knead the dough into a rectangle.
Bake your crescent rolls for the time specified on your crescent roll container.
Let the crescent rolls cool completely.
While the dough is cooling, in a medium bowl mix the cream cheese, sour cream, dill weed, and garlic powder until smooth (I used my NutriBullet to help mix evenly and quickly).
Spread the cream cheese and dill mixture evenly over the dough.
Top with your veggies and either serve immediately or cover refrigerate until ready to serve.