Veggie Pizza
 
Prep time
Cook time
Total time
 
Delicious anytime of the day or night, it's a "feast for the eyes" type appetizer with lots of good nutrition and many ingredients always on hand.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 1 large cookie sheet
Ingredients
  • ½-1 C each of assorted chopped veggies. (Carrots, onions, celery, broccoli, cauliflower, tomatoes), or any of your choice, or that you have on hand. :)
  • 2 tubes of croissant dinner rolls (I always purchase reduced fat)
  • 1-8 oz. pkg. cream cheese, softened (I use ⅓ less fat)
  • 1- 8 oz. container of chip dip ( like French or Toasted Onion) or light sour cream
  • 1 T dry Ranch dressing (bottled works too)
  • 1½ C fancy shredded cheddar cheese (or your preferred cheese)
  • 1 t. dill weed
Instructions
  1. Spray large cookie sheet with Pam
  2. Unroll the tube croissants and press together to make 1 large crust. Bake 9 min. at 350 degrees. Cool completely.
  3. Beat together cream cheese, sour cream, ranch dressing mix and frost the cooled crust
  4. Add chopped veggies of your liking. (The smaller the chop, the better they stay on the serving.)
  5. Top with shredded cheese.
  6. Sprinkle with dill weed.
  7. Keep refrigerated
Recipe by The Gingham Apron at https://www.theginghamapron.com/veggie-pizza/