Thursday, February 10, 2011

Veggie Pizza

Veggie pizza will forever remind me of my loving Grandmother. She makes it for EVERYTHING because she knows how much I love it. & honestly, I could eat it for 3 meals a day plus snacks & never think twice about it. There's just something about the savory crescent roll crust and the creamy cream cheese "sauce."

This was the first time I followed a "recipe" for it. Grandma's was a brick of cream cheese mixed with dry ranch or Italian dressing & veggies on top. This is a little more detailed. Both are amazing though.


-1 8-ounce package crescent rolls
-1 8-ounce package low-fat cream cheese, softened
-½ cup low-fat mayonnaise
-½ envelope ranch dressing mix
-Assorted raw vegetables, chopped (tomatoes, broccoli, red onions, celery, carrots, cauliflower, green and/or red peppers--You can do all, some or your own variation)
-½ to ¾ cup shredded mozzarella or cheddar cheese


Pre-heat oven to 350 degrees. Spread crescent rolls out onto a baking sheet or a pizza pan. Crimp seams together. Bake 8 – 10 minutes. Leave on pan until cool.

In a small mixing bowl, combine cream cheese, mayonnaise, and ranch dressing – mix well. Spread over cooled crust. Top with assorted vegetables. Sprinkle cheese over top. Chill 1 – 2 hours before serving. Cut into bars and serve.

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