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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Pizza Recipe

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This recipe for Vegetable Pizza is from The Mowry/Ritchie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
1/2 cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 1/2 cups fresh broccoli, chopped
1 carrot, grated
Directions:
Directions:
1. Preheat oven to 350 degrees. Spray a jellyroll pan with non-stick cooking spray.
2. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
3. Bake for 10 minutes, let cool.
4. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This is one of my favorites to take to work or church functions. I never bring any leftovers home!

 

 

 

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