Easy Crescent Vegetable Pizza

Directions

There are 3 or 4 recipes for this crescent roll style of pizza floating around, and I basically have just mixed them up and use them all more or less. One recipe calls for packaged ranch dressing. However, we don’t like the results, so we just leave it out.

Some recipes call for 1 package of cream cheese, others 2. With too much cream cheese, I find it can be overwhelming.

Some recipes call for Miracle Whip, but we find it too strong and pref regular real mayonnaise works best in this; amounts vary from ½ to 1 cup, and we use our own spices.

I’m not fussy with measurements, just dump in and mix. Use your own judgment and favorite combinations. Overall, I don’t think you can mess this up.

Vegetable Pizza:

For the white sauce:

Mix together the cream cheese, mayonnaise, sour cream, basil, oregano, garlic powder, dill, parsley, maybe a dash of Montreal steak seasoning (don’t overdo the steak seasoning; just a dash is enough!

Feel free to vary things up and use whatever you feel will go well together.

Mix well until thoroughly combined and refrigerate. I will leave it overnight to allow the spices to mingle if I have the time.

How to make crescent pizza crust:

Using 2 cans of Crescent roll dough, just mash the crescent roll dough out evenly on a large baking sheet, leaving just a small edge all around.

Bake in 400℉ (200℃) F oven until browned, for about 15 minutes.

Allow to cool completely.

Spread the “white sauce” cream cheese mixture over the prepared crescent roll crust.

For the toppings:

Add whatever chopped vegetables that you or your family likes to your heart’s desire. :)

I usually varying amounts of:

chopped broccoli chopped cauliflower chopped green, red and yellow peppers sliced radishes, chopped green onion, both white and green ends, and some carrot slivers.

Sprinkle your desired shredded cheese evenly over the top; I find shredded cheddar works the best.

Refrigerate until it is time to serve. Cut in squares just before serving.