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Veggie Pizza, Crescent Rolls
This is always a big hit as an appetizer with my friends and family. It’s very simple and a great way to get kids to eat veggies.
Prep Time: 00:15
Cook Time: 00:10
2 8 ounce packages refrigerated crescent rolls
1 stalk celery, thinly sliced
1 small cucumber
1 medium red bell pepper, chopped
1 1/2 cups fresh broccoli, chopped
1 carrot, grated
The Pizza "Sauce"
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
1 teaspoon oregano
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 fresh squeezed lemon
1 small onion, finely chopped
1Preheat oven to 350 degrees F.
2Prepare a baking sheet by lightly oiling or spraying it with cooking spray. Press the crescent roll dough into the pan to flatten it into a thin crust. Allow the dough to rise for 5 minutes, then pierce the dough throughout with a fork.
3Bake dough for 10 minutes and then let cool.
4To make the "Sauce," combine all of the sour cream, cream cheese, and sauce ingredients into a medium size bowl and mix well.
5Spread the sauce mixture on top of the cooled crust and evenly distribute the carrots, celery, cucumber, bell pepper and broccoli on top of the cheese spread.
6Serve at room temperature or slightly chilled.
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