Fresh Veggie Pizza is one of the best super-simple retro recipes to this day, with all of those fabulous textures on top of a soft fluffy crescent roll crust, slathered with cream cheese, herbs, and organic crisp fresh veggies.
Heat oven to 375° F
Unroll both cans of Cresent Roll dough; separate the dough into 4 long rectangles. In an ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. Pinch together the dough seams if need be.
Bake in preheated 375° Degree oven for about 11-12 minutes, or light golden brown. Remove from oven and let cool for 10 minutes.
In a glass mixing bowl, using a handheld mixer mix cream cheese, sour cream, dill, seasoned salt, and garlic powder until smooth. Spread over the baked crust. Top with the chopped vegetables.
Cover and refrigerate 1 hour before serving. Cut into 8 rows by 4 rows.