This is technically an appetizer, but I use it for supper all the time. It’s not actually a pizza either, since you don’t use sauce or cook it. But we call it veggie pizza anyway. Sure the kids pick off certain things, but for the most part they eat it.
You’ll need to following:
– Crescent Rolls (in the canister uncooked)
– 1 package Cream Cheese (get the block, trust me)
– 1 package Ranch Dressing mix
– Your choice of veggies
Take your crescent rolls and roll them all out into a cookie sheet. You might want to grease the cookie sheet first so they don’t stick. Roll them out so they look like a pizza crust. We use the crescent rolls because when rolled out, they fit the cookie sheet pretty well. Bake according to directions on the rolls.
Let the crust cool completely (important step!). Since the cream cheese needs to be soft, I usually set it on or near the crust. You still might need to pop it in the microwave for a few seconds, but do NOT forget to take it out the package (it’s made of foil and WILL set your microwave on fire!).
Mix the cream cheese with the ranch dressing mix in a bowl. Spread on the cool crust. Add your chopped veggies. We usually use broccoli, carrots, cauliflower, green onions or green peppers. You can add whatever combination you like, there really are no rules to it.
Put in fridge and cool for at least one hour before serving.
This recipe can also be doubled using a large cookie sheet. Just use two of everything listed. Enjoy!