Veggie Pizza

This vintage recipe features a crescent roll crust, ranch cream cheese, and lots of veggies on top!

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Ingredients: – 2 (8 oz) cans crescent rolls – 12 oz cream cheese, softened – ⅓ cup mayonnaise – 1 packet ranch dressing mix – 5–6 cups chopped veggies – ½ cup colby jack cheese

Unroll both cans of crescent dough and press them together on a sheet pan. Bake for 9–11 minutes at 350°F, or until light brown on top.

Place the softened cream cheese in a large bowl with the mayonnaise and ranch dressing mix. Mix on high until light and fluffy.

Chop the veggies into small pieces—about ½ inch in size. I used broccoli, carrots, bell pepper, green onions, olives, tomatoes, and cauliflower.

Spread the ranch cream cheese overly the completely cooled crescent roll crust. I like using an offset spatula to make an even layer.

Spread the veggies over the ranch cream cheese. Top with the shredded cheese. Tip: drain any watery veggies (like tomatoes) on a paper towel before adding to the pizza.

Enjoy!

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For more old fashioned recipes, visit GiftofHospitality.com

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