Sunday, May 18, 2008

Veggie Pizza

I personally love this appetizer and think it's good enough for a meal. Jackson and Mitchell both ate it like crazy. I used my "vidalia chop wizard" to cut up the veggies because it would have taken forever by hand. I used the smallest grate. I bought generic crescent rolls this time and will never do it again--pillsbury only!

2 (8 oz) pkgs refrigerated crescent rolls
1/2 c sour cream
1/2 c mayo
1 (8 oz) pkg cream cheese, softened
1/2 t dried dill weed
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
Desired veggies...the more the better: green onions, broccoli, radishes, carrots, tomatoes, etc.


Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.

Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.

Bake for 10 minutes, let cool.

In a medium-sized mixing bowl, combine sour cream, mayo, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the veggies on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

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