Vegetable Pizza I
Try this Vegetable Pizza I recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 2 (8 ounce) packages cream cheese softened
- 1 cup chopped tomatoes
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 (1 ounce) package dry ranch-style dressing mix
- 1 cup fresh broccoli chopped
- 1 cup chopped green bell pepper
- 1 cup chopped cauliflower
- 1 cup shredded carrots
- Carbohydrate 4.9999000014371 g
- Cholesterol 18.5500000059175 mg
- Fat 10.3332208388957 g
- Fiber 0.871458327588458 g
- Protein 3.44007500010144 g
- Saturated Fat 3.33841166751202 g
- Serving Size 1 1 Serving (79g)
- Sodium 281.086250134749 mg
- Sugar 4.12844167384864 g
- Trans Fat 5.81311750471706 g
- Calories 125 calories
Preheat oven to 375 degrees F (190 degrees C). Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
