Veggie Pizza for the Win!

Looking for a quick and delicious appetizer to take to a party, family get together or to wow your coworkers? This is the perfect combination of vegetables and dip on a crust that makes the perfect way to carry these bites around. The next time someone asks you to bring veggies, throw this together for a change from the typical platter.

One tip that sets mine apart is that I like my vegetables in the littlest pieces so you get some of everything in each bite. Most recipes have larger chunks of vegetables or shreds, so you pick your preference!

Ingredients:

• 2 packages Pillsbury Crescent Rolls

• 8 oz Cream Cheese

• 1 package dry Hidden Valley Ranch Dressing

• 3/4 cup Miracle Whip

• Mix of vegetables: Broccoli, Cauliflower, Carrots, Green Onions (optional)

• 1 cup Finely Shredded Swiss Cheese

• 2 cups Finely Shredded Cheddar Cheese

Directions:

1. Lay crescent rolls flat on lightly greased cookie sheet. Be sure to pinch together triangles to prevent gaps. Bake at 375 for 11-12 minutes until light golden brown. Cool completely.

2. In a bowl mix together the cream cheese, ranch dressing and Miracle Whip until fully combined into a spreadable dip. After crescent roll crust cools, spread across the crust covering completely.

3. Using a food processor, chop your broccoli, cauliflower and carrots until you have about 3 cups combined. This is really to your preference, so use your favorite vegetables. I like a little more carrots and broccoli for the color. Top with sliced green onions, if you choose to use them. You can also add in peppers or chopped olives.

4. Top your vegetables with cheese, alternating between the Swiss and Cheddar until covered. Best chilled for at least an hour before cutting into small squares and serving, however you can cut and eat right away. Can be stored in refrigerator covered up to one week.

Please leave me a comment or share your changes!

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