A vibrant and flavorful veggie flatbread perfect for gatherings or a quick snack.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
Roll out the crescent roll dough onto a large non-stick baking sheet, stretching it to form a single rectangular shape.
Use a rolling pin to even out the dough if needed.
Bake the dough in the preheated oven for 11-13 minutes, or until golden brown. Let it cool completely.
Cool the base on a wire rack to prevent sogginess.
In a medium bowl, mix the softened cream cheese, taco seasoning mix, and salsa until smooth.
Adjust the seasoning to your taste preference.
Spread the cream cheese mixture evenly over the cooled crust.
Use a spatula to achieve an even layer.
Arrange the shredded carrot, diced bell peppers, chopped broccoli, chopped onion, and sliced black olives on top of the spread. Press gently to adhere.
Distribute the toppings evenly for a colorful presentation.
Chill the flatbread in the refrigerator for about 1 hour to set.
Cover the flatbread with plastic wrap to prevent drying out.
Cut the flatbread into bite-sized squares and serve.
Use a sharp knife for clean cuts.
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