Sunday, April 27, 2008

Vegetable Pizza

2 (8 0z) pkg. refrigerated crescent rolls

1 (8 oz) pkg. cream cheese, softened

1/2 c. mayonnaise

1 pkg. dry ranch style dressing mix

1/2 c. shredded cheese

1/2 c. shredded carrots

1/4 c. green onion, chopped

1/2 c. chopped green pepper

1/2 c. tomatoes

1/2 c. fresh broccoli, chopped

1/2 c. fresh cauliflower, chopped

Preheat oven to 375 degrees. Spray 9 x 13 " pan with pam. Layer one crescent roll dough on the bottom of the pan. Add the other crust on top and pinch the two layers together. Bake the crust for 12 minutes. Once this is finished cooking, remove the crust from the oven and let it cool 15 minutes without removing it from the baking sheet.
In mixer (kitchen aid in my case) add cream cheese, mayonnaise, and dry ranch dressing. Spread the mixture over the cooled crust. Arrange cheese, carrots, green onion, broccoli, cauliflower, green pepper, and tomato over the cream cheese layer. Chill for 1 hour, slice and serve. Enjoy!

I cannot stress enough that I am NOT a food photographer. If people relied on that alone, no one would try this recipe!

My kids LOVED this dish. Mind you, my kids are a little weird and LOVE their vegetables! (Thank goodness)

Also, you can add more/less veges then posted in the recipe, this recipe shows what we used


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