Friday, December 09, 2016

Veggie Pizza

Veggie Pizza
Our quilt guild has a luncheon twice a year in December and June. Usually members are expected to contribute their favourite dish as part of a potluck. Wow! What a spread there was to pick from. 

I'd come across a recipe on the Internet and thank heavens I experimented with it at home well before the day of the potluck. The base was made with Pillsbury Crescent Rolls, the spread from cream cheese combined with sour cream and ranch dressing mix with a topping of cucumber, grated carrots and slivered rainbow peppers. I found it to be too salty, so decided to tone things down by replacing the sour cream and ranch dressing mix with a tub of vanilla yogurt. This tasted so much better! You can substitute any flavour of yogurt or use plain yogurt flavoured as you please.

Top the 'pizza' with vegetables or protein of your choice. This is the ideal thing to take to a potluck because it can be made in a disposable baking pan, refrigerated until ready to be served and served cold or at room temperature.

1 can Pillsbury Crescent Rolls
1 (8 oz.) pkg. unflavoured cream cheese, whipped until smooth
1 (4 oz.) tub vanilla yogurt
1/2 English seedless cucumber, sliced thin
1 carrot, peeled and grated
1 each red, yellow and orange mini peppers, sliced thin

  1. Grease square or rectangular baking dish and preheat oven to 375*F.
  2. Spread crescent rolls in dish, pinching seams to seal and docking with a fork.
  3. Bake at 375*F for 10-12 minutes until golden brown & cool for 30 minutes.
  4. Whip cream cheese and yogurt together until smooth and spread on pastry.
  5. Top with vegetables and cut into serving size pieces.
  6. Refrigerate until ready to serve.

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