Crescent Veggie Pizza
I was in need of a snack to bring to scrapbooking weekend and thought of this "oldie but goodie" when I saw some the extra crescent dough I had in the refrigerator. It's so quick and easy that it barely needs instructions. We have some picky eaters in our group, but when the veggies are surrounded by buttery crescent dough and velvety whipped cream cheese, everyone is a fan! Needless to say, all that was left by the end of the weekend were a few crumbs in the pan:) Sometimes a throwback recipe is just the thing you're looking for!
Ingredients
- Two 8 oz. tubes refrigerated crescent dough
- 8 oz. cream cheese, softened
- ¾ c. ranch dressing (liquid, not powder)
- ¼ tsp. dried dill weed
- ¼ c. freshly grated medium cheddar cheese
- fresh chopped veggies for topping (broccoli, red & yellow bell pepper, shredded carrot)
Instructions
- Preheat oven to 350°. Grease a 10x15 pan.
- Gently press crescent rolls into the pan to form a single, smooth layer. Bake until golden, about 19 minutes. Let cool.
- Beat cream cheese, ranch dressing, and dill weed on high until smooth, creamy and "whipped consistency."
- Once crust is completely cool, spread cream cheese over the top.
- Sprinkle with cheese and chopped veggies. Refrigerate until ready to serve.
