Too-Hot-To-Cook Veggie Pizza

>> Monday, June 25, 2012

Too-Hot-To-Cook Veggie pizzaThis recipe has been around for a while, but it's still an easy favorite for me and my daughter to make together. We first tasted this when a dear friend brought it to a potluck as an appetizer and shared the recipe all around. When Jessie moved into her first apartment and asked for recipes for her favorite foods, I bought her a cookbook and hand-wrote the recipes she loved best, including this one.

On my birthday this year, Jessie came over for the day and we made this together, then ate it while watching "Bridesmaids". Honestly, there were a couple of really awkward parts of the movie to watch with a 25 year old daughter, but we became very interested in our lunch until those scenes passed. Luckily we have the kind of relationship where we can share these things, which is what I always hoped for someday.

This is an easy dinner to make when it's too hot to cook, because it only requires a few minutes in the oven and then it cools in the fridge.

Cool Veggie Pizza


1 tube of crescent rolls
8 oz. cream cheese, softened
2/3 cup mayonnaise
1 package Hidden Valley Ranch seasoning
1 small onion, chopped
1/2 cup red pepper, chopped
1 cup broccoli, chopped
2 tomatoes, chopped
1/2 cucumber, chopped
1 cup mushrooms, sliced
1/2 cup black olives, sliced
(add any other chopped vegetables that you like)
2 cups shredded cheddar cheese


Unroll the cresecent roll dough and flatten into a greased 9x11 pan, pressing the dough up the sides of the pan and sealing the pre-cut seams between each roll. Bake the dough according to the package directions until golden brown. Allow to cool.

Mix together the cream cheese, mayo, and ranch seasoning. Spread on top of the crust in the pan.  Sprinkle with all the veggies and top with the shredded cheese. Refrigerate before serving.

Serves 4-6


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