NOTE: This vegetable pizza is made from crescent-roll dough with a creamy cheesy spread for an easy delicious appetizer. The vegetables consist of most anything you desire and grated fresh for a crunchy taste.
Ingredients:
- 2 (8-ounces) packages refrigerated crescent rolls
- Cooking spray
- 2 (8-ounces) packages cream cheese
- 1 cup mayonnaise
- 1 (1-ounce) package dry Hidden Valley ranch seasoning mix
- 2 cups finely shredded sharp cheddar, or your choice of flavor
- 1 small purple onion finely grated.
- 1 red bell pepper finely chopped.
- 1 cup broccoli florets finely grated.
- 1 large carrot finely grated.
- 1 cup cauliflower finely chopped
- 1 (8-ounce) package cherry tomatoes, halved
Cuisine: Country
Yield: 16 Slices
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(No Ratings Yet)Loading...Instructions:
- Preheat oven to 350 degrees. Spray a 17-inch by 11-inch jelly roll pan with nonstick cooking spray. Open the crescent roll dough, and press into the prepared pan, covering the bottom and part way up the sides of pan. Let dough set for 5 minutes. Pierce all over with a fork. Bake in oven until dough is fully cooked and golden brown, about 9 to 10 minutes. Remove from oven and let cool.
- Place the cream cheese, mayonnaise, and ranch seasoning mix in large bowl. Beat with hand mixer until smooth and creamy.
- Spread the cheese mixture over the baked crust. Add the chopped and grated vegetables over the top and press into the cream cheese mixture. Sprinkle with cheese. Add the halved tomatoes as desired for garnish. Cover pan and let chill in refrigerator for 1 to 2 hours. Cut the chilled pizza into 16 squares and serve.