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VEGGIE PIZZA Recipe

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This recipe for VEGGIE PIZZA, by , is from Our Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christina Cint

Category:
Category:

Ingredients:  
Ingredients:  
2 packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 packet dry Ranch dressing mix or make it from scratch
1 cup chopped broccoli
1 cup chopped cauliflower
1 cup chopped or shredded carrots
1 cup shredded cheddar cheese
cup each additional chopped vegetables such as bell pepper, tomato, scallions, or black olives

Directions:
Directions:
Preheat oven to 375F. Line a 9-inch by 13-inch baking sheet with parchment paper or aluminum foil. Unroll crescent roll triangles and arrange into rectangles to from a crust, pressing the seams together.

Bake the crust according to the package instructions, about 12 to 15 minutes or until golden brown. Remove from oven and cool completely, at least 30 minutes.

Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, and salad dressing mix. Chill in refrigerator to blend flavors while crust cools.

Spread the cream cheese mixture over the cooled crust. Top with broccoli, cauliflower, and carrots. Sprinkle with cheese and any additional vegetables, if using.

Chill at least one hour before slicing to serve.

Notes:
To make ahead, bake the crust, cool completely, and cover with plastic wrap overnight. The cream cheese mixture can be made up to 1 day in advance, and all vegetables can be prepped in advance too.

 

 

 

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