“Is that for your class?”

I love to cook, bake, grill, and basically do anything that has to do with food–including eating it. Because of that, I’m hoping to be able to post many recipes of the foods we love (or at least that I enjoy making).

Once a week, when it’s “class day,” as we know call it around here, I try to make something yummy for snack time that at least has some redeeming nutritive value. One of my favorites is posted below, a veggie pizza that is not only easy to assemble, but gets good reviews.

Veggie Pizza

2 cans of crescent rolls
8 oz. cream cheese, softened
spoonful or so of mayo
1 pouch of ranch dressing mix
chopped veggies (I always use cauliflower, broccoli, carrots, and green onions)
tomatoes, diced finely
shredded cheese

Unroll crescent rolls and press into a cookie sheet or pizza pan, sealing seams together. (I use my 10″ deep dish baker or a 10×15 pan from Pampered Chef, but with the larger pan, I usually have to increase the amounts of rolls and cream cheese) Bake at 375 for about 10 minutes, or until crust is golden brown. Set aside to cool. Roughly chop veggies so that they are bite-sized pieces. Mix all but tomato together and set aside. Combine cream cheese, mayo, and ranch dressing powder; stir until creamy and completed mixed. Spread evenly over cooled crust. Generously sprinkle chopped veggies over entire crust and gently press into cream cheese mixture. You can cover with foil and refrigerate until ready to serve. Just before serving, top with diced tomatoes and sprinkle shredded cheese over the top.


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