Veggie Pizza

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Topped with colorful vegetables, you can turn ordinary refrigerator crescent rolls into something fresh, flavorful, and brightly colored. The well seasoned “sauce” makes this a unique way to have your raw veggies and dip. This is a great way to get kids to eat their vegetables and adults love this snack too. Vegetable Pizza is always a hit at a potluck. • This recipe covers a full cookie sheet or jelly roll pan, but can easily be cut in half if you’d like to prepare a smaller amount. • CRUST: • 2 tubes crescent rolls • SAUCE: • 1/2 C mayonnaise or Miracle Whip • 1 C sour cream • 8 oz. cream cheese, softened • 1 pkg. dry ranch seasoning mix, such as Hidden Valley • TOPPINGS: • Finely chopped vegetables such as broccoli, bell peppers, cauliflower, radishes, cherry tomatoes or carrots. • Shredded cheese, optional • DIRECTIONS: • Unroll the two tubes of crescent rolls onto a cookie sheet or jelly roll pan. Press the seams together to eliminate gaps. Bake according to the package directions. Allow to cook before adding the next layer. • Mix together all of the sauce ingredients, and spread over the baked and cooled crescent roll crust. • Sprinkle with vegetables that have been finely diced. Garnish with grated cheese, if desired. • A favorite kitchen gadget of mine: • 2 C Adjustable Measuring Cup • https://www.amazon.com/OXO-Good-Grips... • #healthysnack • #ThymeToCook • #appetizers

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