Vegetable Pizza
Another recipe from my grandmother's burgeoning archive. I think she got this from Mrs. Bernard Wade. The crust is baked but the topping is not. As most of my grandmother's recipes this is quite fatty.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup mayonnaise
- 8 ounces cream cheese room temperature
- 2 cans crescent rolls
- 1 package ranch dressing mix orginal dry packet
- at least 4 vegetables of choice cut or shredded.
- Carbohydrate 8.542970625 g
- Cholesterol 23.4845625 mg
- Fat 14.74116 g
- Fiber 0.00354375005280599 g
- Protein 1.114036875 g
- Saturated Fat 4.175241 g
- Serving Size 1 1 Serving (47g)
- Sodium 281.2910625 mg
- Sugar 8.53942687494719 g
- Trans Fat 1.20233925 g
- Calories 167 calories
Spread crescent rolls in to pizza pan to make solid crust and bake according to package instructions. Meanwhile, mix mayonnaise, cream cheese and ranch dressing mix. Spread on crust after it has cooled enough to touch. sprinkle veggies to to taste. Slice and serve.
