| VEGETABLE PIZZA |
Raw vegetables spread on rolled out crescent rolls makes for a delicious and so simple appetizer. Submitted by Carol Dutton.
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| 2 pkg |
Crescent rolls |
2 pkg |
| 8 oz pkg |
Cream cheese (room temperature) |
250 mL |
| 1/2 of the pkg |
Dry Hidden Valley Ranch Dressing |
1/2 of the pkg |
| handful of |
Finely chopped, Broccoli, Cauliflower and
Carrots |
handful of |
| 2 |
Chopped green onions |
2 |
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Spread crescent rolls out on a cookie
sheet. Bake bake bake 350°F [180°C] until golden brown. Mix cream
cheese and 1/2 of the ranch dressing. Spread on cooled crescent
rolls and sprinkle with vegetables, slightly push the veggies into the cream cheese mixture. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
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