Southwest Appetizer Pizza

[Guest guest]

This is one of those things I have brought to gatherings where folks who eat

meat were shocked it was vegetarian.

Them: " Oh, what's this? I thought you didn't eat meat. "

Me: " I don't and there isn't any meat on it. "

Them: " Really? This so good. "

:::: they grab two more pieces and put them on their plate::::

 

Southwest Appetizer Pizza

 

2 tubes (8 oz each) refrigeratedcresent rolls

1 package (8oz) cream cheese, softened

1 cup sour cream

1 lb. vegetarian ground " beef "

1 envelope taco seasoning mix

1 can (2.25oz) sliced ripe olives, drained

1 medium tomato, chopped

3/4 cup shredded cheddar cheese

3/4 cup shredded mozzarella cheese

1 cup shredded lettuce

 

Unroll crescent roll dough and place in a ungreased 15x10x1 inch pan.

Flatten dough to fit pan, sealing seams and perforations. Bake at 375 for 8

to 10 minutes or until golden brown; cool. In a small bowl, blend cream

cheese and sour cream with a wire whisk; spread over crust. Chill 30

minutes. Meanwhile, in a skillet, heat " beef " crumbles, stir in taco seasoning

and add water according to the package directions and simmer for 5

minutes, stirring occassionally. Spread over cream cheese layer. Top with

olives, tomato, cheese and lettuce. Cut into serving size pieces. Serve

immediately or refrigerate. Yield: 12 to 16 servings

 

 

We don't understand life any better at forty than at twenty, but we know it

and admit it.

-Jules Renard, writer (1864-1910)