Cold Veggie Pizza

Cold Veggie Pizza

Veggies + Pizza = Yummy Goodness

This might be one of my favorite recipes of all time. Y’all, I was an odd kiddo…I have always loved veggies! Broccoli, brussel sprouts, cauliflower- I could go on.

When I was young, my NanNan (Momma’s mom, now in heaven), who was one of the best cooks, made me veggie pizza all the time! She knew it was one of my favorites. I remember even requesting veggie pizza to take to school to celebrate one of my birthdays. Now, I’m pretty sure Momma & NanNan convinced me to take cupcakes or a cookie cake along with my veggie pizza, but you get just how much I love it!

Veggie pizza has become one of my favorite appetizers to make. It’s perfect for a tailgating snack, holiday party appetizer, family get together & countless other occasions. It does take some prep time, but is not difficult to make & is a crowd favorite!

This cookbook means the world to me. Momma made it for me as one of our wedding gifts.

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Recipe:

Ingredients:

8 oz. cream cheese, softened

1/2 cup plain non-fat greek yogurt

1/2 cup mayonnaise

1 pkg. powdered ranch dressing

2 cans crescent rolls

1 cup broccoli chopped

1 cup red pepper chopped

1 cup carrots chopped

1 cup cauliflower chopped

1 1/2 cup cheddar cheese

(You can use any veggies you would like. These are the ones I use. I also use a hand held chopper to finely chop each of the veggies.)

Instructions:

*Preheat oven to 350°.

*Place cream cheese, yogurt, mayonnaise & ranch dressing mix in large bowl. With an electric mixer, beat on medium until smooth & creamy. Set aside.

*Remove crescent rolls from cans & roll out in one big piece onto a large greased cookie sheet. Pinch seams together, if needed.

*Bake for 8-10 minutes or until golden brown. Let cool. I often put the tray into the refrigerator or freezer to cool quickly.

*Spread cream cheese mixture onto cooled crust. Top with cheese & veggies.

*Use a pizza cutter or large knife to cut into squares.

Enjoy y’all!