Wednesday, August 24, 2011

Veggie Pizza

This is great for an appetizer, snack, or lunch. And another great thing about it is that you can choose whatever veggies you prefer to top it with. I just went simple and used broccoli, cauliflower, and carrots. I chopped mine up pretty fine, but feel free to use bigger chunks of veggies if you prefer. The sauce layer would also be great by itself used as a veggie dip.




Veggie Pizza


2- 8 oz packages refrigerated crescent roll dough


1 cup sour cream


1- 8 oz package cream cheese


1 tsp dried dill weed


1/4 tsp garlic salt
1- 1 oz package ranch dressing mix


Veggies:How ever much or little you prefer


Veggie ideas:broccoli, carrots, cauliflower, bell pepper, radish, celery, onion, cucumber, tomato




Press the crescent roll dough into a cookie sheet and bake at 350 for ten minutes or until the top is a light golden brown. Allow the crust too cool completely. In a bowl mix the sour cream, cream cheese, dill weed, garlic salt and ranch dressing mix. Spread it over the crust. Chop your veggies and spread evenly over the pizza. You can serve immediately or I think it is better chilled in the fridge for a few hours. Enjoy!




recipe inspiration: Thanks Angela!

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