Rose Mary's Fresh Veggie Pizza

Rose Mary Mogan

By
@cookinginillinois

I made 2 of these for a secret sisters function at our church and as always it was a big hit. I love the fresh crispy veggies. You can always add what you like, and eleminate the veggies that you don't like. I do not like fresh mushrooms, so I never use them in this recipe. It is very colorful, the crust is flakey, and tender, and it is always a hit. It is a very impressive looking appetizer.


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Comments:

Serves:

10 to 12

Prep:

35 Min

Cook:

15 Min

Method:

Bake

Ingredients

2 pkg
crescent rolls
1 jar(s)
8 ounces hellmans's mayonnaise
1 pkg
env. dry hidden valley ranch dressing
12 oz
cream cheese, room temperature
assorted chopped and shredded vegetables
broccoli, cauliflower, chopped, shredded carrots,
red & green bell peppers, chopped,
diced tomatoes, chopped green onions,
sliced black olives ( or your choice of veggies)
8 oz
finely shredded cheese, yellow & white mixed

Directions Step-By-Step

1
Preheat oven to 375 degrees F. Spread crescent rolls out flat on a jelly roll size pan, pinch seams together. Bake until lightly browned, about 12 to 15 minutes. Let cool completely.
2
Mix mayonnaise, cream cheese, and dry dressing mix until creamy and smooth. Spread mixture over pre cooled & cooled crust.
3
Top with shredded and chopped veggies of your choice, and then top with finely shredded cheese.
4
Note: I use the food processor to chop the broccoli and cauliflower into bite size pieces, and shred the carrots. Then I do the remaining veggies by hand.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American