Chilled Vegetable Pizza Appetizer |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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My good friend Donna brought this to our Thanksgiving feast this year 2006' and it was the hit of the table. Not only is it low calorie but tastefully delicious. Made a great presentation, Thanks for sharing Donna. NOTE: The system would not allow me to put in the exact amount of the pkt of Dressing.... So when making this use only 1/2 pkt Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls |
1 (8 ounce) package cream cheese, softened |
0.5 (4 ounce) package dry ranch dressing mix |
2/3 cup mayonnaise |
1/2 teaspoon garlic powder |
1/2 teaspoon season salt |
1/2 teaspoon dill |
1 cup finely chopped onion |
1 cup finely chopped broccoli |
1 cup finely chopped cauliflower |
1 cup finely chopped carrot |
Directions:
1. Place the unrolled crescent dough onto a pizza pan.
2. Spread the dough out with your hands until it covers the pan.
3. Bake about 10 minutes at 400 degrees F until lightly browned.
4. While its baking, combine the cream cheese, mayonnaise and Ranch dressing, garlic powder, dill and salt.
5. Mix well.
6. Remove the crust from the oven and let it cool.
7. Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables.
8. Cut into wedges and serve. Keeps well in the refrigerator for several days. Great make-a-head dish.
9. Donna's Tip:.
10. added my chopped onions to the filling but you can just sprinkle on top.
11. Also a little hint, after I sprinkled my vegetables I covered the pizza with.
12. saran wrap and before I placed.
13. pizza in fridge to chill, I gently pressed down all the vegetables so they.
14. would set and not tend to fall off when you cut pizza .
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