Linda's Mexican Veggie Pizza

READY IN: 56mins
YIELD: 48 squares
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (8 ounce) packages refrigerated crescent dinner rolls
  • 2
    (8 ounce) packages cream cheese, softened
  • 1
    (1 1/4 ounce) packet taco seasoning mix
  • 1
    cup taco sauce (I use Ortega Thick And Smooth Med (hot)
  • 2
    carrots, finely chopped
  • 12
    cup red bell pepper, finely chopped
  • 12
    cup green bell pepper, finely chopped
  • 12
    cup fresh broccoli, heads finely chopped
  • 12
    small onion, finely chopped
  • 1
    cup black olives, finely chopped
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DIRECTIONS

  • Preheat oven to 375.
  • Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
  • Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
  • Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
  • Spread the mixture over the cooled crust.
  • Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
  • Chill in the refrigerator approximately 1 hours.
  • Cut into bite-size squares to serve.
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