rose mary's fresh veggie pizza

★★★★★ 3
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

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.

★★★★★ 3
serves 10 to 12
prep time 35 Min
cook time 15 Min
method Bake

Ingredients For rose mary's fresh veggie pizza

  • 2 pkg
    crescent rolls
  • 1 jar
    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

How To Make rose mary's fresh veggie pizza

  • 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.
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