Recipe Tuesdays

Veggie Pizza

This is my take on the Pampered Chef® Cool Veggie Pizza. I substituted the mayo for sour cream because friends couldn’t eat mayo.

• 2 cans refrigerator crescent rolls
• 2 packages of cream cheese softened
• 8 oz. sour cream
• 1 package Hidden Valley Ranch® dressing mix dry
• 1 package of Vegetable Medley (raw cauliflower, broccoli, and carrots) (small size is good)
• 2 cups grated mild cheddar or Colby jack cheese

Preheat oven to 375°. Spread crescent rolls out on a large cookie sheet, pressing seams together. Bake 9-11 minutes until golden brown. Set aside to cool.

In a mixer cream the cheese until smooth, fold in sour cream and Hidden Valley Ranch® mix. Spread this over the cooled crescent crust. Set aside.

Wash the raw veggies, drain and pat dry with a paper towel. With a hand food chopper (I use the Pampered Chef® one) I chop the veggies into small pieces (very fine) and spread them evenly over the crust and cream cheese mixture to make a pizza.  Sprinkle with cheese. Chill before serving. Cut into squares with a pizza cutter and serve. Store leftover pieces in air tight container in the refrigerator.

This has been a hit at my romance writers Christmas parties. Whenever we were having a get together they’d ask me to bring this. I haven’t done it in a while, but I think I’ll have to do this the next time we have a get together.  This is also great served with fancy Campbells® Chicken Noodle Soup. Not sure if they still make that or not, but it was the soup with the wide noodles and it had carrot and celery chunks  in it.