Vegetable Pizza

Heat oven to 375°F.

Separate the cans of dough into 4 long rectangles and place the rectangles in the bottom of an ungreased 9×13 inch pan.

Smooth the rectangles together (smoothing over the seams), in the bottom of the pan, using your fingers until it forms a crust.

Bake the crust until golden brown (use the timing recommended on the package, but keep an eye to make sure it doesn’t get too brown). Remove from oven and let cool completely.

In a small bowl, mix cream cheese, sour cream, dill weed and dry ranch packet until smooth.

Spread over the completely cooled crust. It is okay to layer it on thick here.

Top with the chopped vegetables and refrigerate until ready to serve.

Note: This pizza is just as good served at room temperature.

Enjoy!