Recipe by MERRI C
"I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like."
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2 (8 ounce) packages
refrigerated crescent rolls
1 (8 ounce) package
cream cheese, softened
dried dill weed
1 (1 ounce) package
ranch dressing mix
onion, finely chopped
celery, thinly sliced
halved and thinly-sliced radishes
red bell pepper, chopped
1 1/2 cups
fresh broccoli, chopped
Love this recipe. To serve easier, I cut the crust BEFORE I put on cream cheese mixture. No mess. I also add finely shredded cheddar cheese and press in slightly.
I followed the recipe as it was stated and there was WAY too much of the cream cheese/ranch mixture for the crust. It made the pizza heavy and gooey. I really wish I had only put half of the mixture on the pizza crust.
Delicious. I added my own combo of veggie ingredients: carrots, sweet onion, cucumber, broccoli, cauliflower, and black olives.
This recipe is great, but if you don't use a processor, you're going to be chopping til Kingdom come!! I also added black olives and shredded cheddar on top. Yummy crowd pleaser--and adds a lot of color to your table!
My mom used to make a similar veggie pizza for me when I was young, and I'd been wanting to try making it myself. Luckily for me, I ran across this recipe---it's even better than mom's! I made it for a party (where it was a big hit); I loved it so much that I made up another batch the next week! Yummy yummy yummy!
I took this pizza to a Super Bowl Party, and everyone loved it. I accidently used Fiesta Ranch Dip, so my pizza had a little bit of a Mexican Twist! Next time I am going to try it with the regular ranch!
When I was reading the reviews of this recipe I couldn't believe that it could be that good. Wow, was I wrong. This was delicious. I recently had an appetizer party and this was the first to go. My 7 and 8 year old also couldn't get enough. I will definitely fix this again.
I chose this recipe over the other 5 star veg pizza recipe because of the dill in the spread. As other users have noted, this makes the pizza! Don't fail to add that.
I love mayo in these types of recipes so I did 8oz. cream cheese, 1/2 cup sour cream, 1/2 cup mayo. After mixing the spread, I chilled it for a bit. I let my dough cook 11 min exactly and it was perfect. I let it cool for 15 min away from the stove. Then I began spreading the cream cheese mix on top. It was a bit hard to spread but there was no sogginess. My veggies included grated carrot, orange bell pepper, green onions, broccoli, and campari tomatoes. I pressed them into the spread. I then chilled the pizza for an hour before serving.
EVERYONE LOVED IT. EVERYONE!
If you do what I suggest above, this pizza will be good for more than 24 hours without becoming soggy. I just enjoyed leftovers and thought they even tasted better than the first day.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 114
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