Reduced-Fat Crescent Veggie Pizza

[A_nony_mouse]

Reduced-Fat Crescent Veggie Pizza

2 cans (8 oz each) Pillsbury® refrigerated reduced fat crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet or 1 can Pillsbury® Big & Flaky large refrigerated crescent dinner rolls can be used instead
3/4 cup reduced-fat cottage cheese
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
20 EACH of fresh small broccoli, cucumber and tomato pieces

Heat oven to 375°F.

If using crescent rolls: Unroll both cans of dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust.

Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.

In small bowl, mix cottage cheese, cream cheese, dill and garlic powder until smooth. Spread over cooled crust. Cover; refrigerate 1 to 2 hours.

To serve, cut into 10 rows by 6 rows. Garnish with vegetables.

Recipe from "The Dough Boy".
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