This Cream Cheese and Dill Veggie Pizza makes a great light appetizer all year long, but it's especially perfect as a summer appetizer with it's colorful appearance and fresh veggies!
Unroll can of crescent dough sheet. Spray cookie sheet with non-stick or use parchment paper before placing dough onto sheet. Slightly roll up sides and lightly fold and press to form a crust.
Bake crust 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes on the counter or maybe 10 in the fridge.
In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Then, spread over crust, avoiding the folded over crust edge.
Top with vegetables, making sure to spread out the veggies. Cut when ready to share.