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| Vegetable Pizza |
"It's freakin' amazing. This is how I learned to like veggies. Use 6 cups assorted chopped veggies to your taste."
Ingredients :
- 2 (8 ounce) packages refrigerated crescent rolls
- 2 (8 ounce) packages cream cheese, softened
- 1/3 cup mayonnaise
- 1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
- 1 cup radishes, sliced
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped red bell pepper
- 1/3 cup chopped yellow bell pepper
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
Instructions :
| Prep : 45M | Cook : 30M | Ready in : 9H25M |
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- Preheat oven to 375 degrees F (190 degrees C).
- Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
- Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
- Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
- Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.
Notes :
- Veggie suggestions (the ones we use have a star): *Radishes, roma tomatoes, *green, red, and yellow pepper, *broccoli, *cauliflower, *carrots, black or green olives, mushrooms, green onions, *celery.
- The prep time and servings will vary, depending on how many people you have helping chop vegetables (it is a bit time-consuming) and how big (or small) you make the squares when you cut it.
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