This is an old Pampered Chef recipe that I learned to make many years ago when The Pampered Chef was still in its early years. The company operates on the same principle as Tupperware — people host a party where the company’s products are demonstrated and sold. I attended a Pampered Chef party where this dish was served and loved it so much that I made it myself for the party I subsequently hosted. It’s been a favorite with my family ever since. A lot of times, I make the recipe healthier by substituting reduced fat crescent rolls, fat-free cream cheese and/or lite mayonnaise.
Anyway, it’s the last day of Nurses Week tomorrow so I’m making this to take to the office. I know the nurses will love it, especially since I’m making the healthy version. Did I ever mention that I work with a bunch of nurses? Well, I do. So healthy food always goes over big at our office potlucks.
COOL VEGGIE PIZZA
- 1 can refrigerated crescent rolls
- 1 box cream cheese, softened
- 1½ tsp. mayonnaise
- 1 garlic clove, crushed and minced fine
- 1 tsp. dill weed
- salt and pepper, to taste
- 2 cups chopped assorted fresh vegetables (any combination of vegetables you like such as broccoli, cauliflower, cucumbers, green or red bell peppers, tomatoes, green onions, mushrooms, carrots, zucchini or yellow summer squash, etc.)
- Preheat oven to 375° F.
- Unroll crescent roll dough onto a cookie sheet and pinch seams together to seal.
- Bake 10-12 minutes or until lightly browned.
- Remove from oven and let cool completely.
- Combine cream cheese, mayonnaise, garlic, dill weed, salt and pepper together in a small bowl.
- Spread the cream cheese mixture evenly on top of cooled crust.
- Coarsely chop your selected vegetables.
- Sprinkle a layer of each vegetable over pizza crust.
- Cut into squares and serve.
- If you don’t like dill, you can substitute Italian Seasoning mix. You can also omit the garlic if you want to.
- My favorite combination of veggies that I use whenever I make this pizza is: zucchini, mushrooms, green and red bell peppers, tomatoes and green onions.