Veggie Pizza

Delicious, very pretty, and a great twist on crudettes.

Veggie Pizza

2 packages of croissant rolls
1 cup sour cream
1 (8 oz) cream cheese, softened
1 package dry Ranch dip
1 tsp dill weed
1/4 tsp garlic salt
Finely chopped vegetables
Shredded cheese

Preheat oven to 350. On a lightly greased baking sheet, spread the croissant rolls across it. Blend the seams together. Using a fork, poke holes throughout the dough.
Bake for 10 minutes. Cool completely.
Mix together sour cream, cream cheese, Ranch dip, dill, and garlic salt. Spread mixture onto croissant rolls.
Top with finely chopped vegetables. You can use any combination of: broccoli, cauliflour, carrots, bell pepper, radish, cucumber. Top with cheese.
Chill for up to 2 hours.
Cut into small squares and serve.