"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetable Pizza Recipe

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This recipe for Vegetable Pizza, by , is from Mom's 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:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
2 cans crescent rolls (12 rolls)
2 blocks of Philadelphia cream cheese
1/2 c Hellman's mayo
1/2 package of Hidden Valley Ranch Dressing (the dry packet)

1 package of mushrooms
1/2 head cauliflower
1/2 small package of radishes
1 green pepper

8-12 oz of shredded cheddar cheese (I like to use mild)

Directions:
Directions:
1. Using a large cookie sheet, press the crescent rolls into the pan. You'll unroll it in one large rectangle. Press that into the pan and then cut down other pieces to fill in the rest of the pan.
2. Bake 8-10 minutes at the temperature recommended on the can of crescent rolls. Remove from oven and let cool.
3. Then, in a large bowl, mix the cream cheese, the Hellmans, and the half package of Hidden Valley dry ranch dressing. Use a hand mixer to blend it well.
4. When the crescent roll crust is cooled, spread the cream cheese on it.
5. Then, dice all the vegetables into fine pieces. Sprinkle on the pizza trying to spread it evenly. Add the cheese.
6. The pizza tastes better when you chill it for awhile. Cover with aluminum foil or plastic wrap and refrigerate.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Do NOT substitute any other cream cheese or mayo. I've tried, and it doesn't turn out as well. This doesn't keep well---the mushrooms start getting gross after 2 days max---so make sure you eat it quickly.

 

 

 

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