Quick Cold Vegetable Pizza |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together. Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls |
1 cup mayonnaise |
1 package (8 ounces) cream cheese, softened |
1 tablespoon dill weed |
2-1/2 cups assorted chopped fresh vegetables (cucumber, radishes, broccoli, onion, green pepper, carrots, celery, mushrooms) |
1/2 cup sliced ripe olives |
3/4 cup shredded cheddar cheese |
3/4 cup shredded part-skim mozzarella cheese |
Directions:
1. Unroll the crescent rolls and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool.
2. In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares. Yield: 12-15 servings.
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