MI Coop Kitchen

Veggie Pizza

Recipe by
Midwest Energy & Communications  
  • 2 cans crescent rolls
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sour cream
  • 2 tablespoons Miracle Whip
  • 1 package dry ranch dressing mix
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup broccoli florets, finely chopped
  • 1/2 cup cauliflower florets, finely chopped
  • 2 medium carrots, finely chopped
  • 1/2 cup cherry tomatoes, halved

In an ungreased 9×13 pan, lay crescent rolls flat. Press the dough on the bottom and sides of the pan to form a crust. Bake at 375F for 10 minutes. In a bowl, mix together the cream cheese, sour cream, Miracle Whip, ranch dressing mix, garlic salt and garlic powder until well combined. Spread over crust evenly. Add veggies. Serve immediately or refrigerate 1-2 hours before serving. 

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