Veggie Pizza

2 8-oz. cans refrigerated crescent rolls
1 8-oz. package cream cheese, softened
1 package dry ranch salad dressing mix
1 and 1/2 cups finely chopped vegetables (cucumbers, zucchini, broccoli, cauliflower, green onions, celery)
1/2 cup cherry tomatoes, chopped
2 Tbsp. fresh parsley, chopped
1 cup shredded cheddar cheese

Spread crescent rolls out on a 12 x 15-inch jelly roll pan. Press the dough up along the edges and be careful not to separate dough. Bake at 375 for 15 - 17 minutes or until golden brown. Remove from oven and allow dough to cool. Combine cream cheese and ranch dressing mix and mix well. Spread along cooled dough. Sprinkle with chopped vegetables, tomatoes, parsley and cheese. Chill for 1 hour before cutting into squares and serving.

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