"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Bette’s Veggie Pizza Recipe

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This recipe for Bette’s Veggie Pizza, by , is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joni and Mick
Added: Saturday, February 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tubes refrigerator crescent rolls
1½ pkgs. (12 oz.) cream cheese, softened
2/3 c. mayonnaise
1 T. dill weed
¼ tsp. garlic salt
¼ tsp.onion salt


Directions:
Directions:
Unroll crescent rolls onto a large flat cookie pan. Press the seams together. Bake at 375º for about 10 minutes. Let cool.

Mix cream cheese, mayo, dill weed, garlic and onion salts together and spread on the cooled crust.

Layer over this finely chopped veggies such as peppers, carrots, cauliflower, radishes, broccoli, etc, and with sliced or chopped green and black olives.

Personal Notes:
Personal Notes:
Joni’s note: I remember bugging Mom to make this for weekends at Lake Lizzie. We would eat it for appetizers, breakfast, lunch, etc. There is no wrong time to eat veggie pizza!

 

 

 

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