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Fresh Veggie Pizza
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Description
This is a super easy recipe to prepare. You can make the crust and chop all the veggies ahead of time. Just make sure the cream cheese mixture is softened before spreading. And make sure to cut the crust before adding the toppings, it’s much easier that way. For a healther version, try low fat cream cheese and low fat mayo. You can substitute any veggies you don’t like with ones you do like—just avoid tomatoes, they get soggy.
Ingredients
- 2 packages (8 Oz. Package) Pillsbury Crescent Rolls
- 16 ounces, weight Cream Cheese, Softened
- 1 cup Mayonnaise
- 1 package (about 1 Oz. Packet) Dry Ranch Dressing Mix
- 2 whole Red Bell Peppers, Chopped
- 2 whole Green Bell Peppers, Chopped
- 2 whole Yellow Bell Peppers, Chopped
- 1 cup Broccoli, Chopped
- 1 cup Cauliflower, Chopped
- ½ cups Carrots, Chopped Or Shredded
Preparation
1. Place crescent rolls, unrolled, into a 11×15 cookie sheet. Press seams together tightly. Bake at 375 degrees for 11 minutes, or until golden brown. Remove from the oven and allow to cool completely.
2. While rolls are cooling, in mixing bowl, combine cream cheese, mayonnaise, and ranch dressing mix. Beat until smooth.
3. Cut cooled crescent rolls into 1×2 inch pieces.
4. Spread cream cheese mix on top of crescent rolls.
5. Sprinkle vegetables on top of the cream cheese mix.
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Angie on 8.6.2010
This is one of my favorite appetizers! Delicious!