Dilly Veggie Pizza Food

DILLY VEGGIE PIZZA

Steps:

• Unroll crescent dough into 1 long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° until golden brown, 10-12 minutes. Cool completely on a wire rack., Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers.

VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees.
• Spread the cresent rolls out on cookie sheets to make large rectangles.
• cook for 10 minutes or until golden brown and then cool.
• Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
• Spread on top of the cooled cresent rolls.
• Chop your veggies (I like to use the food proccesor).
• Spread your veggies on top of the mixture on the cresent rolls.
• Sprinkle the Cheddar Cheese on the top.
• With sharp knife cut in half and enjoy.

VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
• Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
• Bake for 10 minutes, let cool.
• In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

VEGETABLE APPETIZER PIZZA

Steps:

• Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.

DEEP-DISH VEGGIE PIZZA

Steps:

• Preheat oven to 425°F.
• Lightly coat a 12-inch heavy oven-proof pan or cast-iron skillet with nonstick cooking spray.
• Unroll 1 package of pizza dough and shape into a circle.
• Press dough into prepared skillet; shape onto bottom and halfway up sides.
• Bake 5 minutes, remove from oven.
• In a large skillet sautee onion and garlic in 2 tablespoons of oil about 5 minutes, or until tender.
• Add spinach, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Cook and stir until spinach is heated through.
• Remove from heat and set aside.
• In a small bowl combine ricotta cheese, 1/4 cup of pizza cheese, parsley, 1/4 teaspoon salt, and the red pepper flakes.
• Spread the spinach mixture evenly over the bottom of partially baked crust.
• Spread the ricotta mixture over the spinach layer.
• Top with the sliced tomatoes and drizzle with 1 tablespoon of olive oil.
• Sprinkle with 3/4 cup of the pizza cheese.
• Unroll remaining pizza dough and form into a 12 to 13 inch circle.
• Place dough on top of layers.
• Brush with remaining olive oil.
• Bake 15 to 20 minutes or until top is golden.
• Top with remaining pizza cheese.
• Bake 2 to 3 minutes, until cheese is melted.
• Let stand 10 minutes before cutting.