Veggie pizza

From the kitchen of: Patti Stadler of Birnamwood, Wisconsin


2 (8-count) cans crescent rolls
8 ounces cream cheese, softened
3/4 cup sour cream
1 teaspoon each dillweed and onion powder
1 teaspoon each garlic and seasoned salt
3/4 cup mayonnaise
3 green onions, finely chopped
1 green bell pepper, finely chopped
3 carrots, finely chopped
2 tomatoes, finely chopped
1 cup broccoli, finely chopped
1 cup celery, finely chopped
1 cup shredded cheddar cheese

Separate roll dough into rectangles. Spread in a 9-by-13 baking pan; seal perforations. Bake at 400 degrees for 9 minutes or until light brown. Cool. Beat cream cheese, sour cream, seasonings and mayonnaise in mixer bowl until smooth. Spread over baked layer. Sprinkle with vegetables and cheese. Chill until serving; cut into squares. Yields 32 servings.


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