Wednesday, August 25, 2010
Veggie Pizza Appetizer
One world. Yum. I love, love, love this veggie pizza. I'm not positive that it's super healthy - it does have cream cheese and crescent rolls for a crust, but I love veggie pizza. We have it quite a bit at work - monthly at least - and I always get a couple of pieces. 'Cause ya know ... too many veggies never killed a person! I was able to do a little crisper drawer cleanup and use some leftover veggies for the toppings. Typically it doesn't call for all of the veggies I used, but you can tailor this dish to your taste. If it were up to Lance, he would tailor this dish to include no vegetables and pepperoni. Not really the point ...
Appetizer Veggie Pizza (Pillsbury)
2 cans crescent dinner rolls
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1/2 a packet of Hidden Valley Ranch dressing mix
shredded cheddar cheese
small fresh broccoli florets
quartered cucumber slices
Roma tomato, seeded, chopped
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, and ranch packet until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.