Veggie Pizza

One of my favorite recipes from my Pampered Chef days...

1 can (8 oz.) refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
1-1/2 tsp. mayonnaise
1 tsp. dill weed
salt and pepper to taste
2 cups of a variety of fresh vegetables: zucchini, mushrooms, carrots, green or red peppers, green onions, seeded tomatoes, seeded cucumbers, etc.
1 oz. (1/4 cup) shredded cheddar cheese

Preheat oven to 350° F.
Spread crescent roll dough onto a baking stone or cookie sheet and pinch seams together.  Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.
Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables.Sprinkle layer of each vegetable over pizza. Top with grated cheese. Refrigerate before serving.

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