Vegetable Pizza I
"Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
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
- 1 cup chopped tomatoes
- 1 cup fresh broccoli chopped
- 1 cup chopped green bell pepper
- 1 cup chopped cauliflower
- 1 cup shredded carrots
- 2 (8 ounce) packages refrigerated crescent rolls
- 2 (8 ounce) packages cream cheese softened
- 1 (1 ounce) package dry ranch-style dressing mix
- Carbohydrate 59.9988000172452 g
- Cholesterol 222.600000071009 mg
- Fat 123.998650066749 g
- Fiber 10.4574999310615 g
- Protein 41.2809000012173 g
- Saturated Fat 40.0609400101442 g
- Serving Size 1 1 pizza (953g)
- Sodium 3373.03500161699 mg
- Sugar 49.5413000861837 g
- Trans Fat 69.7574100566047 g
- Calories 1500 calories
Directions 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.
