This veggie pizza features salsa sprinkled over top a layer of garlic-infused cream cheese, topped with avocado slices with a crust made from refrigerated crescent dough.
– 1 package (8 oz.) refrigerated crescent rolls
– 1 package (8 oz.) cream cheese, softened
– ¼ teaspoon garlic powder
– ¼ cup chopped fresh cilantro , divided
– 3 Roma tomatoes , seeded and diced
– ¼ cup seeded and diced green bell pepper
– 2 Tablespoons peeled and diced red onion
– juice from half a lime
– Salt and black pepper , to taste
– 1 ripe avocado
Bake the crescent dough in the oven at 375F for 10-12 minutes. Mix together the cream cheese, garlic powder and 2 Tbsp of cilantro. Spread evenly over the surface of the crescent dough crust. Toss together the tomatoes, green bell pepper, red onion lime juice and remaining cilantro. Sprinkle evenly over the cream cheese layer.