Recipe by StacyMD187373
This delicious appetizer is a bit different than those already posted in that it doesn't call for cream cheese, mayonnaise or ranch. I've been making it since I entered it in one of my first 4-H competitions when I was young; it's always delicious. It makes a really pretty presentation! Great for a wedding or baby shower. I got the recipe from our local paper. Guessing on the preparation time. This is my first recipe to post, so I hope you enjoy it as much as I do! The amount of veggies is an estimate; I usually chop them into fairly small pieces and just pile it on! Please make this your own and use whatever vegetables your family and friends enjoy!
Top Review by loof
Great, easy, veggie-ful "pizza"! I didn't add the hard boiled egg, and used cauliflower, broccoli, carrots, tomato, and yellow bell pepper as my vegetables. The dip was a great base; I used just enough to get the veggies to "stick" and thought it added a great flavor. Thanks for sharing the recipe!
- 226.79 g package refrigerated crescent dinner rolls
- 1 egg, slightly beaten
- 226.79 g carton French onion dip
- 118.29 ml broccoli, chopped
- 118.29 ml cauliflower, chopped
- 118.29 ml chopped tomato
- 118.29 ml carrot, chopped
- 1 green onion, chopped
- 59.14 ml sliced ripe olives
- 4 hard-boiled eggs, chopped
- 118.29 ml mozzarella cheese, shredded
- 118.29 ml sharp cheddar cheese, shredded
Directions See How It's Made
- Preheat oven to 375 degrees.
- Separate dough into triangles; place on a greased 12 inch pizza pan. To form crust, firmly press perforations together to seal and pat into shape. Brush with beaten egg.
- Bake until golden brown, about 8-10 minutes. Cool crust completely.
- Spread dip onto cool crust. Then sprinkle with broccoli, cauliflower, carrots, tomatoes, green onions, olive and eggs.
- Top with cheeses.
- Cut into wedges to serve.