Tuesday, July 10, 2012

Veggie Pizza

With temperatures in the high 90's, I've been looking through my recipe books for things to make that are cool and refreshing to eat.  When it's this hot outside, we just don't feel like eating.  Today, I decided I would make a Vegetable Pizza.

Veggie Pizza


  • 2 (8 ounce) packages refrigerated crescent rolls
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup mayonnaise
  • 1 (1 ounce) package dry Ranch-style dressing mix
  • 1 cup fresh broccoli, chopped
  • 1 cup chopped cauliflower
  • 1 cup shredded carrots
  • 1 cup shredded Cheddar cheese
  • Other optional veggies: green or red peppers, tomatoes, radishes

  • Directions:
    Preheat oven to 375 degrees.
    1. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
    2. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. I usually, go ahead and use a pizza cutter to cut the crusts into squares.
    3. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange veggies over the entire pizza and finish by sprinkling Cheddar cheese over the top. Chill for one hour, slice and serve.

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