Fresh Vegetable Pizza

~Rachel~'s Note:

This has always been my favorite. Tastes like a veggie tray on a light & buttery crust. Whether you need an appetizer or a light lunch, this will do the trick. And what a great way to eat your veggies!!

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Yield: 1 large pan

• 1 can refrigerated crescent dinner roll
• 1 (16 ounce) container sour cream
• 1 package Hidden Valley Ranch dip
• 4 ounces cream cheese (optional)
• 1 -2 cup shredded cheddar cheese (as desired)
• various finely chopped raw vegetable (as desired, e.g. carrots, broccoli, cauliflower, radishes, green onion, bell peppers, etc.)

Directions:

1. Using a cookie sheet or large baking pan, unroll the crescent roll dough& press into bottom to form a crust.
2. Bake as directed on the package being sure it doesn't burn or get too crispy.
3. Chill.
4. Mix sour cream, dip mix, and cream cheese (optional-I have also used cottage cheese here instead or just the sour cream).
5. Spread over the completely cooled crust.
6. Sprinkle with the vegetables and press down slightly.
7. Sprinkle cheese over top of vegetables, cut into squares and enjoy!

Reviews

[ChefWill]

Tried this for a work luncheon and it was a HUGE hit! Very cool idea and great for summer.

[Chef #1131240]

Great recipe and easy to do!! While the crust bakes you can dice all of your veggies. This is a great snack. I make it for many get togethers and there aren't any leftovers.

[gailanng]

Having been a member of Zaar in the "lurkdom" status for years, I'm finally getting around to rating some of my old time favs. This is an absolute must make! Ain't nothin' dainty about my family. Their only mode of eating this is by inhilation. I'm guessing they like it.