Cold Veggie Pizza

June 23, 2014


A simple and delicious appetizer packed with veggies and topped with a ranch dip...

It's Secret Recipe Club Reveal Day! Yay!  This month my assigned blog is Loving Life. Kirstin's  is a homeschooling mom and her site is filled some amazing recipes.

Just a few that pinned...Chocolate Fondue (a dream!), Banana Cream Cheesecake and Cauliflower Pizza Crust.  They all look delicious!

My pick was her Veggie Pizza Appetizer.

On the same post is her recipes for Creamy Herb Dip and Cheese & Salsa Dip..both equally fabulous looking :)  The only change made was that I cut the recipe in half. While it would be a dream for everyone to eat a dish packed with so many veggies in my house, but, just a portion of the do..so, I made it with just a single pack of crescent rolls.  It was really delicious. The dip has a great ranch flavor that goes perfect with the veggies and crescent roll crust. 

We have a winner for summer!

Head on over to Kirstin's Loving Life right away..lots more to check out..



Cold Veggie Pizza

by Table for Seven
Prep Time: 00:10
Ingredients (Serves: 6)
  • 1 roll refrigerator crescent rolls
FOR DIP
  • 4 oz cream cheese.softened
  • 1/4 cup mayonnaise
  • 1/4 of dry ranch dip packet
  • assortment of your favorite cold veggies- broccoli, cauliflower, carrots, peppers, etc, chopped
Instructions
Preheat oven to 350 degrees. Grease a 9 in baking dish/pan. Press crescent roll dough into pan. Spreading to cover evenly. Bake for 7-10 minutes or until edges are lightly brown.
Let it cool.
Beat dip ingredients well with mixer.
Spread over cooled crust.
Top with chopped veggies.



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