Graveyard Veggie Pizza

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 16

Ingredients

• 2 (8-ounce) cans refrigerated Food Club Crescent Roll Dough
• 1 (8-ounce) package Food Club Cream Cheese, at room temperature and divided
• 1/2 cup Food Club Sour Cream, divided
• 1 tablespoon Food Club Ranch Salad Dressing Mix
• 1 tablespoon chopped fresh dill
• 2/3 cup Bushel & Barrel Broccoli Florets, cut into small florets
• 2/3 cup Bushel & Barrel Cauliflower Florets, cut into small florets
• 2/3 cup grape tomatoes, halved
• 1/2 cup shredded carrots
• 1 small red bell pepper, chopped
• Rectangle Butter Crackers

Directions

1. Preheat oven to 375°F.
2. Unroll both crescent doughs and seal the perforated seams. Press one dough into half of a 15x10” pan. Add the second dough to the other half and seal the seam.
3. Bake for 12-15 minutes, or until lightly golden-brown. Allow to cool completely.
4. Mix 1 tablespoon cream cheese and 2 teaspoons sour cream. Put into a small resealable plastic bag and set aside.
5. Mix the remaining cream cheese, sour cream, ranch salad dressing mix and dill in a medium bowl until combined. Spread evenly over the baked dough.
6. Add the broccoli florets, cauliflower florets, grape tomatoes, carrots, and bell pepper to the pizza.
7. Cut the corner off the plastic bag and pipe “RIP” on the butter crackers. Arrange on the pizza as tombstones.