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What do you get when you combine canned crescent roll dough, cream cheese, mixed summer vegetables and a pizza pan? The result is a delicious summer treat that is not your usual pizza. A wide variety of chopped vegetables are used on a crescent roll dough, with a cool ranch flavored sauce. It is a great dish to take along to a party, work function, or family get together.
This cream cheese vegetable pizza can be made remarkably quickly, and the only cooking is baking the crescent roll dough into shape. Everything else is simply chopped and mixed. There are no special tools required, and the result is one that everyone will enjoy.
1 eight ounce can refrigerated crescent dinner rolls
1 four ounce can refrigerated crescent dinner rolls
1 eight ounce package cream cheese, softened
¼ cup mayonnaise
1 to 1 ½ tablespoons commercial buttermilk ranch salad dressing mix
1 cup fresh broccoli flowerets, chopped
¼ cup celery, chopped
¼ cup carrots, chopped
⅓ cup green onions, sliced
¼ cup red bell pepper, chopped
¼ cup ripe olives, halved
any other vegetables you choose
Open both cans of rolls and unroll dough onto a lightly greased twelve inch baking or pizza pan. Form into a twelve inch square or circle, pressing edges and perforations until sealed.
Preheat oven to 400 degrees F and bake eight to ten minutes. Allow to cool.
In a large bowl, combine salad dressing mix, mayonnaise, and cream cheese. Mix thoroughly until smooth. Spread over cooled crust and set aside.
In another bowl, toss chopped vegetables together. Sprinkle or lay over cream cheese layer. Cut into squares and serve, or refrigerate for later.
(Makes 24 slices)