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Vegetable Pizza - Janette Johnson

Recipe

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Ingredients

  • 2 cans refrigerated crescent rolls
  • 1 pkg Hidden Valley salad dressing mix
  • 1 cup mayonnaise
  • 2 (3 oz) pkgs cream cheese, softened
  • 1 cup each broccoli, cauliflower, green onions, tomatoes, carrots, and black olives
  • 1 cup grated cheese

Steps

  1. Press out crescent roll dough fairly thin onto a jelly roll pan. Bake at 350F until lightly browned. Cool. Prep vegetables, chopping them into small pieces. Set aside. Mix dressing mix, mayonnaise, and cream cheese together and spread over cooled crust. Sprinkle with chopped veggies and top with cheese. Serve cold.
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