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Pampered Chef Cool Veggie Pizza

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 (8 ounce) package refrigerated crescent dinner roll s

    2. 1 (8 ounce) package cream cheese, softened

    3. 1 1/2 teaspoons mayonnaise

    4. 1 clove pressed garlic

    5. 1 teaspoon dried dill weed

    6. salt and pepper

    7. 2 cups assorted fresh vegetables, chopped (any combination, e.g. broccoli , green onions, bell peppers, mushrooms,and tomatoes)

    Instructions Jump to Ingredients ↑

    1. Cool Veggie Pizza Submitted by FootsieBear 1 can (8 oz.) refrigerated crescent rolls 1 pkg (8 oz.) cream cheese, softened 1-½ tsp. mayonnaise 1 tsp. Dill Mix or dill weed salt & pepper to taste 2 cups of a variety of fresh vegetables: zucchini, mushrooms, carrots, green & red peppers, green onions, seeded tomatoes, seeded cucumbers, etc.

    2. oz. (¼ c.) shredded cheddar cheese, if desired Preheat oven to 350 degrees. Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely. Blend cream cheese, mayonnaise, dill weed, garlic, salt & pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables. Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.

    3. Yield: 8-10 appetizer servings

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