Wednesday, May 21, 2014

Mom's Vegetable Pizza

This is my Mom's fantastic vegetable pizza recipe!  This is one I could enjoy on a weekly basis or at least once a month, but don't.  It makes a great appetizer, party snack or a side dish.
-2 (8 oz.) refrigerated crescent rolls {or you could make your own "Pillsbury" Crescent Rolls, use one batch}
-2 (8 oz.) cream cheese, softened
-1 cup mayo {I always use Miracle Whip}
-1 oz. package ranch dressing mix  {or you can make your own Ranch Mix #1 or Ranch Mix #2, use about 3 tbsp}
-1 cup fresh broccoli, chopped
-1 cup tomatoes, chopped
-1 cup green bell pepper, chopped
-1 cup cauliflower, chopped
-1 cup shredded or chopped carrots
-1 cup cheddar, shredded {or any other cheese you enjoy}
*You could substitute or add any ingredients you'd like... cubed cucumbers, sliced green onions, fresh sugar snap peas or other fresh peas, thinly sliced radish, chopped red pepper, fresh chopped jalapenos or banana peppers.
1. Preheat oven to 375 degrees.
2. Roll out crescent rolls on a baking sheet, pressing the seams together to seal.
3. Bake for about 12 minutes, until golden.  Allow to cool for at least 15 minutes.
4. Meanwhile, combine cream cheese, mayo and ranch.  Mix well.
5. Spread cream cheese mixture over the cooled crust.
6. Top cream cheese mixture with vegetables.
7. Top vegetables with shredded cheese.
8. Cover and chill for at least 1 hour up to 8 hours.
9. Slice and enjoy!
Store any leftovers in an airtight container, and use within one week.

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