Sept. 26, 2013
By Kevin Hunsperger
@kevinhunsperger & @my123cents on Twitter
This is by no means an original recipe on my part, but I made it myself for the first time recently. After posting a pic of the Veggie Pizza on social media, I got several requests for the recipe. My wife first made Veggie Pizza years ago, but you can find recipes for it all over the Internet now. So, here's how I made mine.
2 cans of crescent rolls
1 package of cream cheese (at room temperature)
1 package of dry Ranch salad dressing mix
Vegetables of your choice
Preheat the oven to 375.
Unroll your crescent rolls onto a baking sheet. Roll them flat so you've created one giant crust. Bake for the instructed time on the label. (It was 13 minutes for the rolls I bought)
While the crust is baking, start chopping your vegetables. I used carrots, broccoli, red peppers, yellow peppers, and orange peppers. I went with what my kids like. I've had it with mushrooms and onions before too, but remember, dark green veggies are really beneficial.
We didn't have any dry Ranch salad dressing mix, so I used some Pampered Chef Parmesan-Garlic Oil Dipping Seasoning instead. I didn't measure it out, just poured some of it on top of the brick of cream cheese. Mix the two together, and if you've got it to room temperature it should be pretty easy to mix (I used a wooden spoon)
Once the crust is finished baking, spread the cream cheese mixture on top. Add your veggies and top with some shredded cheese. I actually forgot that step when I made it, but I don't think it took anything away from the pizza.
If you're looking for an easy way to add a variety of vegetables to you diet, this is the way to go. Like I mentioned, the key is adding the veggies that you and your family will eat. You could also make mini pizzas and let your kids top them with what they enjoy.