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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Topped with crisp veggies, this fresh-tasting pizza makes a cool appetizer on a warm day. Leslie Hampel of Palmer, Texas shares the recipe. Ingredients:
1 tube (4 ounces) refrigerated crescent rolls |
1/4 cup mayonnaise |
2 ounces cream cheese, softened |
1/2 teaspoon dill weed |
3/4 cup assorted chopped fresh vegetables (cucumber, radishes, red onion, green pepper and/or mushrooms) |
2 tablespoons sliced ripe olives |
3 tablespoons finely shredded cheddar cheese |
3 tablespoons finely shredded part-skim mozzarella cheese |
Directions:
1. Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack.
2. In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers. Yield: 4 servings.
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