Monday, January 31, 2011
I have made veggie pizza several times in the past, but I kept forgetting to add it to my blog. Oops! This was the perfect recipe to make for a recent party I attended, and the pizza was literally gobbled up in a matter of minutes. This is a great recipe, especially if you're looking for something to throw together at the last minute.
Source: Stephanie Cooks
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 package (8 oz) cream cheese, softened (I used 1/3 less fat and nobody could tell)
1/2 cup sour cream
1 packet Hidden Valley Ranch dip mix
1/2 cup of assorted colored peppers, diced small
1/2 cup chopped broccoli
Cherry tomatoes, diced
1/4 cup shredded carrot
2 tablespoons diced purple onion
1/2 cup shredded cheese
Heat oven to 375°F.
If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, and ranch powder until smooth. Spread over crust. Top with vegetables and cheese. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.