Ingredients
-
2
-
2
-
1
-
1
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
-
-
-
-
Directions
Linda’s Mexican Veggie Pizza, I always make these for pot lucks, or when I need an appetizer for a special occasion They are a BIG HIT, and I always make them for the holidays to munch on before dinner! You can also omit the taco seasoning mix and salsa and use 1 pkg Seven Seas Ranch Dip mixed in with the cream cheese instead, to make just a regular Veggie Pizza It is also very good!, Are we supposed to cook the vegetables before placing them on the pizza?, These are one of the best appetizers I have ever had They were enjoyed by my whole family during the holidays and I have made them a couple of times since just for us The kids really love them too They even fought over the last one!
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Roll Out Crescent Rolls Onto a Lg. Non-Stick Baking Sheet. Stretch and Flatten to Form a Single Rectangular Shape on the Baking Sheet. |
|
3
Done
|
Bake 11-13 Minutes in the Preheated Oven, or Until Golden Brown. Allow to Cool. |
|
4
Done
|
Place Cream Cheese in a Med. Bowl. Mix Cream Cheese With Taco Seasoning Mix and Taco Sauce. Adjust the Amount of Taco Seasoning Mix, to Taste. |
|
5
Done
|
Spread the Mixture Over the Cooled Crust. |
|
6
Done
|
Arrange Carrots, Bell Peppers, Broccoli, Onion and Black Olives on Top. Press Down With Hands. |
|
7
Done
|
Chill in the Refrigerator Approximately 1 Hours. |
|
8
Done
|
Cut Into Bite-Size Squares to Serve. |
