Veggie Pizza

Eat your veggies! 

Eat your veggies!

How many times have we heard this?

They are good for you!

Well, guess what they are good for you.

And they taste awesome on this veggie pizza!

 Especially covered in shredded cheddar cheese.

About nine years ago 

a good friend of ours, Sandy 

made this appetizer and Debbie fell in love with it.

We had never had "cold" pizza before.

We are not talking leftover pizza,

 that you eat cold from the refrigerator.

(Yuk, by the way.)

But a pizza that was suppose to be cold when you eat it. 

A delicious finger food.

Great for parties and gatherings.

While Dakota was not a huge fan of it

 when she was younger some of her friends 

couldn't get enough of it.

So it became one of the finger foods we made 

for New Year's Eve parties, scrapbook nights,

 and family gatherings.

Easy to make.

Start with two packages of crescent rolls.

Roll them out on to a sheet cake pan, cookie sheet, or  a stoneware pan like we did.

It all depends on how thick you want the crust.

Bake and then let it cool.

You can use light mayo and cream cheese 

to go lighter on the calories.

 Or the regular kind if you like.

It's up to you.

Mix up the "sauce".

 Spread it on the cooled crust.

Now for the fun part.

Chop up whatever veggies you like. 

Your family favorites.

As you can see we like it with cauliflower, broccoli, 

celery, onions, tomatoes, and carrots. 

Well, the carrots were a little shy

 and didn't want in the picture.

Put your chopped veggies on the sauce 

and then top them with shredded cheddar cheese.

Chill for about an hour and serve.

Who said pizza wasn't good for you?

Veggie Pizza

2 pkgs. of crescent rolls

2 - 8oz. pkgs. cream cheese

1 cup mayonnaise

1-3 Tbsps. milk

1 pkg. Hidden Valley Ranch Salad Mix

Chopped vegetables: carrots, celery, broccoli,

 onions, tomatoes, cauliflower 

(whatever kind of veggies you like)

2 - 3 cups cheddar cheese, shredded

Preheat oven to 375 degrees.

Spread (flatten) the crescent rolls on cookie sheet.

Bake for about 10 minutes,until the crust is golden.

Cool completely.

Blend together the cream cheese, mayo, and ranch mix.

Spread over the cooled crust.

Sprinkle with the chopped veggies.

Then top with the shredded cheddar cheese.

Chill for about an hour.

Cut into squares or rectangles 

and serve.

Enjoy!

Thanks to Sandy G. for the recipe all those years ago.

Thanks to Aaron for eating so much of it at the parties.