Veggie Pizza

This morning we had a little breakfast potluck to celebrate the birthday of one of my coworkers in my new group at work. I brought some veggie pizza, and a number of people asked me for the recipe, so here it is (welcome to anyone from SP/CS who is reading this!). My friend Kate gave me the recipe, and I had been wanting an excuse to make it since I tried it at her house a few months ago.

If I made it again I probably would have gone a little easier on the amount of spread and veggies I layered on. The slices ended up being a little overloaded and stuff was falling off as I took bites. There was also a lot of spread left over, despite how much I had slathered on. I am thinking you could probably use three tubes of crescent rolls, divided between two cookie sheets, and the same amount of spread and veggies. It would make for lighter slices, but then you could just eat more of them. :-)

Here's the recipe:

• 2 (8 ounce) packages refrigerated crescent rolls
• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (1 ounce) package dry Ranch-style dressing mix
• 1 cup fresh broccoli, chopped
• 1 cup chopped tomatoes
• 1 cup chopped green bell pepper
• 1 cup chopped cauliflower
• 1 cup shredded carrots
• 1 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees F
2. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
3. 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.
4. 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.