Fresh Veggie Pizza

     This delicious recipe was given to me by Mary Ann, one of my favorite nieces and one of my favorite god children.  If you like a thin crust use 2 bake sheets instead of one.  The recipe can also be halved.

Monday, Labor Day, September 4, 2006

• 2 (8ounce) cans Pillsbury crescent rolls
• 3 ounces cream cheese, softened
• 1 (8) ounce carton sour cream
• ¼ teaspoon dried thyme
• ¼ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 cups fresh mushrooms, finely chopped
• ½ cup finely chopped red onion
• 1 cup finely chopped broccoli florets
• 1 cup finely chopped, seeded tomato

1.  Blend cream cheese, sour cream, thyme, oregano, salt and pepper together and set

     aside.

2.  Spread rolls from side to side on baking pan and pinch all perforations together.

3.  Bake in a 375° oven for 14-19 minutes or until golden brown.

4.  Cool completely before topping.

5.  Spread sauce on rolls and top with mushrooms, red onion, broccoli and tomatoes.

     Cover with plastic wrap and press lightly to adhere vegetables to cheese sauce.

     Place in refrigerator until needed.

6.  When ready to serve, cut into bite sized squares.