Veggie Pizza (cold) |
| Name: |
Esther Morales |
| Base: |
Ft. Hood |
| Recipe: |
2 pkgs. Pillsbury Cressent Rolls
1 c. mayonaise
2 pkgs. (8 oz. each) cream cheese
2 pkgs. Good Seasons Dry Italian Dressing Mix
assorted cut up raw veggie (eg. carrots (i personally like
the strips), broccoli, cauliflower, cherry tomatoes (cut
in half) Any other veggies you like.
Pkg. shredded cheese (the mexican kind is good, and gives
it extra flavor with the added spices)
Preheat oven to 350 degrees. Using a large cookie sheet
spread out the cresent rolls into a large bottom "crust"
bake for 10-15 minutes...until nice and golden.
While that is baking, mix together the mayo, cream cheese
and dry italian seasoning. I use an electric mixer (it
makes it easier and more creamy)
After the 'crust' is cooled, spread the cream cheese
mixture over top. Add the cut up veggies and then top
with the cheese. This can be served immediately, but it
is the best when it is refrigerated over night. Just
make sure you cover it with suran wrap before putting it
in the fridge.
I make this often for get togethers and I have learned to
take copies of the recipie with me, cause you'll have ppl
wanting to know how to make it.
Enjoy!!! |
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