Vegetable Pizza
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A italian take on vegetable pizza, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 (8 oz.) pkg. refrigerated crescent rolls (16 rolls)
- 1 (8 oz.) and 1 (3 oz.) pkg. softened cream cheese
- 1/3 c. mayo
- 1 tsp. dried dillweed
- 1 tsp. buttermilk salad dressing mix (1/4 of 0.4 oz. pkg.)
- 3 c. desired toppings: broccoli, peppers, mushrooms, etc. (whatever your favorite veggie happens to be)
- 1 c. shredded Cheddar, Mozzarella or Monterey Jack cheese (we like to mix several types of cheese)
Method
For crust:
Unroll crescent rolls and pat into a 15 1/2 x 10 1/2 x 2-inch baking pan.
Bake according to package instructions. Cool.
Rate:
