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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Veggie Pizza Recipe

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This recipe for Veggie Pizza is from Frank-Chaney Family Cooking, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 rolls reduced fat crescent rolls
4 oz of reduced fat sour cream
1 brick reduced fat cream cheese or Neufchatel cheese (it’s lower in fat), softened
½ red pepper
½ head of fresh broccoli crowns
½ small bag of petite baby carrots
1 pkg ranch powder
2 tsp dried dill
Directions:
Directions:
Preheat oven to 375F, take the crescent roll dough and piece them together in the bottom of a large cookie sheet or jelly roll pan. Bake for time set on package. Then cool in the fridge.

In a bowl mix up the softened cream cheese until it’s easy to stir, then add the sour cream, ranch and dill. Spread onto the cooled crescent rolls.

In a chopper or food processor chop up the broccoli and the carrots, pour into a bowl
with the diced peppers, mix and add to the top of the dressing layer. Refrigerate covered with plastic wrap for 1 hour.

 

 

 

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