Cool Pizza

Our community Extension educational club met last week, and the covered dish lunch is always an important part of this meeting. Its a good time to think of recipes to try or favorites I don't make for the family. This time it was Veggie Pizza. It is best eaten fresh and makes more than my family will eat in a few days. However, it makes a good take-along dish that isn't usually brought by someone else. And - the sneaky part - its healthy!
Chopping a variety of vegetables also gives you a supply of salad ingredients for other meals. The pizza is best with several toppings but doesn't use a lot of any of them. You can vary the toppings as you like, mine were fresh mushrooms, celery, red and yellow peppers, shredded carrots, green onions, broccoli and cauliflower. Chopped tomatoes would also be good, but we'd used all ours in the day before's canned tomato sauce.

Fresh Vegetable Pizza

Ingredients:

1 tube (8 oz) reduced-fat (or regular) crescent rolls

   (this is one place to buy the name brand, not the store brand)

1 package (8 oz) reduced-fat cream cheese

1 envelope ranch salad dressing mix

   (I buy this in a large container, 3 Tablespoons = 1 envelope)

2 tablespoons fat-free milk

1/2 cup each chopped veggies - suggestions are fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms. (I like to shred the carrots for a contrast in texture)

Directions:

Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-inch x 9-inch baking pan coated with cooking spray; seal seams and perforations. 

Bake at 375 degrees for 11-13 minutes or until golden brown. Cool completely. 

In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Optional - top with shredded cheese. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces. 

crescent roll dough unrolled

baked to golden brown, ready to top

You can serve it like this or add cheese as well