Cool Veggie Pizza (last one today, I promise)

[Guest guest]

This is good. I used to make it a lot when I sold Pampered Chef

years ago.

 

Cool Veggie Pizza

 

1 can (8 oz.) refrigerated crescent rolls

1 pkg (8 oz.) cream cheese, softened

1-1/2 tsp. mayonnaise

1 tsp. Dill Mix or dill weed

salt & pepper to taste

2 cups of a variety of fresh vegetables: zucchini,

mushrooms, carrots, green & red peppers, green

onions, seeded tomatoes, seeded cucumbers, etc.

1 oz. (1/4 c.) shredded cheddar cheese, if desired

Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch

baking stone and pinch seams together (you can probably use a cookie

sheet as well). Bake 10-12 minutes until lightly browned. Remove from

oven and let cool completely. Blend cream cheese, mayonnaise, dill

weed, salt & pepper. Spread the cream cheese mixture on top of cooled

crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer

of each vegetable over pizza. Top with grated cheese, if desired.

Refrigerate before serving.

Yield: 8-10 appetizer servings

[Guest guest]

This is a good recipe. I got it from a Pampered Chef cookbook. We love making

this.

Judy

-

Shannon

Sunday, July 15, 2007 10:27 AM

Cool Veggie Pizza (last one today, I promise)

 

 

This is good. I used to make it a lot when I sold Pampered Chef

years ago.

 

Cool Veggie Pizza

 

1 can (8 oz.) refrigerated crescent rolls

1 pkg (8 oz.) cream cheese, softened

1-1/2 tsp. mayonnaise

1 tsp. Dill Mix or dill weed

salt & pepper to taste

2 cups of a variety of fresh vegetables: zucchini,

mushrooms, carrots, green & red peppers, green

onions, seeded tomatoes, seeded cucumbers, etc.

1 oz. (1/4 c.) shredded cheddar cheese, if desired

Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch

baking stone and pinch seams together (you can probably use a cookie

sheet as well). Bake 10-12 minutes until lightly browned. Remove from

oven and let cool completely. Blend cream cheese, mayonnaise, dill

weed, salt & pepper. Spread the cream cheese mixture on top of cooled

crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer

of each vegetable over pizza. Top with grated cheese, if desired.

Refrigerate before serving.

Yield: 8-10 appetizer servings