Mom used to make this cold veggie pizza for the super bowl when we were younger, so I decided to make it this year. It was so good. I had forgotten how much I always enjoyed this snack. It’s a great way to get your children to eat their vegetables, and they might not even realize it.
This recipe is from Allrecipes.com, but I made a few changes by omitting some of the veggies and adding shredded cheese. As long as you have the crust and dip mixture, you can get creative with the recipe.
Ingredients
–2 (8 ounce) packaged refrigerated crescent rolls
–1 cup sour cream
– 1 (8 ounce) package cream cheese, softened
– 1 teaspoon dried dill weed
–1/4 teaspoon garlic salt
–1 (1 ounce) package ranch dressing mix
– 1 small onion, finely chopped
– 1 stalk celery, thinly sliced
– 1/2 cup halved and thinly-sliced radishes
–1 red bell pepper, chopped
– 1 1/2 cups fresh broccoli, chopped
– 1 carrot, grated
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Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
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Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
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Bake for 10 minutes, let cool.
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In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
I hope you enjoy this cold veggie pizza. It is also great as left overs the next day. Have fun making it and enjoy getting creative with your toppings.
This looks so good!