Rose Mary's Fresh Veggie Pizza
Rose Mary Mogan
2 pkgcrescent rolls
1 jar(s)8 ounces hellmans's mayonnaise
1 pkgenv. dry hidden valley ranch dressing
12 ozcream 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 ozfinely shredded cheese, yellow & white mixed
How to Make Rose Mary's Fresh Veggie Pizza
- 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.
- Mix mayonnaise, cream cheese, and dry dressing mix until creamy and smooth. Spread mixture over pre cooled & cooled crust.
- Top with shredded and chopped veggies of your choice, and then top with finely shredded cheese.
- 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.