Ingredients: |
Ingredients: 2 tubes of crescent rolls or dough sheets
8 oz. cream cheese, softened
2/3 cup Miracle Whip
1 tsp. minced onion
1 tsp. dill weed
1 stalk celery, finely chopped
1 cup grated carrots (one or two carrots)
1 cup of fresh broccoli florets
1 cup of cauliflower, broken up
1/2 cup of radishes, halved and sliced
8 oz. pkg. fancy shredded cheddar cheese
|
Directions: |
Directions:Heat oven to 375°F. 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. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, Miracle Whip, dill and garlic powder 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.
Editor's notes:
Other veggie options: cucumbers, red or green bell pepper, green or black olives, a plum Roma tomato, green onion, or mushrooms. Make it to your liking!
Other options for the cream cheese mixture is to add a package of dry Hidden Valley Ranch mix. You can also substitute a 1/2 cup of sour cream for the Miracle Whip. |
This recipe for Veggie Pizza is from