Healthy Chilled Vegetable Pizza Rsc Food

HEALTHY CHILLED VEGETABLE PIZZA #RSC

Steps:

• Preheat oven to 375°F.
• Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan. Press pizza dough into pan to form a crust.Bake as directed on package until crust is done and just slightly browned on top.(about 10 min) Remove the crust from the oven and let it cool.
• Combine the cream cheese, yogurt, Ranch dressing, salt and garlic powder. Add 1/2 cup chopped Chives and mix.
• Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables. Cover the pizza with saran wrap and gently press down all the vegetables.(this prevents the vegetables from falling off the pizza when sliced) Place in refrigerator for at least 30 minutes to chill.
• Top with cheddar cheese. Cut into wedges and serve. Keeps well in the refrigerator for several days.

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.

CHILLED VEGETABLE PIZZA APPETIZER

Steps:

• Place the unrolled crescent dough onto a pizza pan.
• Spread the dough out with your hands until it covers the pan.
• Bake about 10 minutes at 400 degrees F until lightly browned.
• While its baking, combine the cream cheese, mayonnaise and Ranch dressing, garlic powder, dill and salt.
• Mix well.
• Remove the crust from the oven and let it cool.
• Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables.
• Cut into wedges and serve. Keeps well in the refrigerator for several days. Great make-a-head dish.
• Donna's Tip:.
• " added my chopped onions to the filling but you can just sprinkle on top.
• Also a little hint, after I sprinkled my vegetables I covered the pizza with.
• saran wrap and before I placed.
• pizza in fridge to chill, I gently pressed down all the vegetables so they.
• would set and not tend to fall off when you cut pizza".

VEGETABLE PIZZA

Steps:

• Place the unrolled crescent dough onto a pizza pan.
• Spread the dough out with your hands until it covers the pan.
• Bake about 8 minutes at 375°F until lightly browned.
• While its baking, combine the cream cheese, mayonnaise and Ranch dressing; mix well.
• Remove the crust from the oven and let it cool slightly.
• Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables and cheese.
• Cut into wedges and serve.

FRESH VEGGIE PIZZA

Steps:

• Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° 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. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.