Veggie Pizza

Veggie Pizza

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tubes (8 ounces each) refrigerated crescent rolls

  • 2

    packages (8 ounces each) cream cheese, softened

  • ¾

    cup mayonnaise

  • ¼

    cup heavy whipping cream

  • 1

    tablespoon dill weed

  • 1-½

    teaspoons garlic salt

  • 1

    cup shredded carrots

  • 1

    cup fresh cauliflorets, chopped

  • 1

    cup fresh broccoli florets, chopped

  • 1

    cup julienned green pepper

  • 1

    cup sliced fresh mushrooms

  • 2

    cans (2-¼ ounces each) sliced ripe olives, drained

  • ¼

    cup finely chopped sweet onion

Directions

Unroll both tubes of crescent dough and pat into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack. In a small bowl, beat the cream cheese, mayonnaise, cream, dill and garlic salt until smooth. Spread over crust. Sprinkle with the carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least 1 hour. Cut into squares. Refrigerate leftovers. Yield: 2 dozen. 1 piece 212 calories


Nutrition

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