1. Heat oven to 375°F.

2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.

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

4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Expert Tips: Layers of fat in the crescent dough help them rise, creating a pizza crust that is lighter that a traditional bread dough crust. Serve at room temperature or chilled as an appetizer or summer patio supper, topped with a casual mix of veggies or creatively arranged in rows. To easily soften cream cheese, remove wrapper and place on a microwaveable plate. Microwave uncovered on High for 15 to 20 seconds or until softened. Try your favorite combination of chopped fresh veggies to make this recipe your own. Be sure to cut the vegetables so they are bite-size so they top the pizza nicely and are easier to eat. Finish with a sprinkle of shredded Parmesan cheese for extra flavor.

• 6 g Total Fat
• 3 g Saturated Fat
• 1 g Trans Fat
• 10 mg Cholesterol
• 135 mg Sodium
• 25 mg Potassium
• 6 g Total Carbohydrate
• 0 g Dietary Fiber
• 1 g Sugars
• 2 g Protien