Ingredients
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1
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1
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1
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4
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1 - 2
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-
-
-
-
-
-
-
-
-
Directions
Fresh Vegetable Pizza, This has always been my favorite. Tastes like a veggie tray on a light & buttery crust. Whether you need an appetizer or a light lunch, this will do the trick. And what a great way to eat your veggies!!, It looks amazing, though I haven’t tasted it yet : I’ve been hungry for this, but hubby isn’t a big veggie fan. My family is getting together tomorrow and we’re just having a lite finger-food meal. Perfect! The only thing I didn’t like about this recipe was that the size of the crescent rolls and pack of ranch mix weren’t listed. used my regular size stone cookie pan and could barely get the dough to stretch enough to fit! used an 8 oz. can of crescent rolls., My aunt used to make this, so I wanted to try it for myself & came across this recipe. We’ve already made it twice! It’s been a big hit each time. My sister remarked “It’s even better than Aunt C****’s veggie pizza!” The crust does seem to soften over time, so I think next time we’ll bake the crust a little longer. We love to use broccoli, shredded carrot, sweet red, yellow, and orange peppers, and cucumbers.
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Steps
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1
Done
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Using a Cookie Sheet or Large Baking Pan, Unroll the Crescent Roll Dough& Press Into Bottom to Form a Crust. |
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2
Done
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Bake as Directed on the Package Being Sure It Doesn't Burn or Get Too Crispy. |
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3
Done
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Chill. |
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4
Done
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Mix Sour Cream, Dip Mix, and Cream Cheese Optional-I Have Also Used Cottage Cheese Here Instead or Just the Sour Cream. |
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5
Done
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Spread Over the Completely Cooled Crust. |
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6
Done
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Sprinkle With the Vegetables and Press Down Slightly. |
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7
Done
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Sprinkle Cheese Over Top of Vegetables, Cut Into Squares and Enjoy! |
