5/29/13

Vegetable Ranch Squares (a cold vegetable pizza appetizer)



I've been making this recipe since the summer before I was a Sophomore in High School - over two decades now. I've made these in a jelly roll pan the last few times I've made them. I don't think the pan really matters a bit.


Vegetable Pizza Squares (Vegetable Pizza - an Appetizer)


2 - 8oz. cans refrigerated crescent rolls
2 - 8 oz. packages cream cheese (*I don't care for the taste of fat free, but you can use it. I love the 1/3 fat though as it tastes great.)
1 c mayonnaise
1 (1 ounce) package dry Hidden Valley Ranch dressing mix
Assorted Vegetables: about 1 cup chopped; broccoli, cauliflower, carrots (shredded) green and red bell peppers... whatever you like/have on hand.


Roll out the crescent roll dough onto a 9x13 inch baking sheet. Seal the edges with your fingers to form the crust. Bake crust for 12 minutes at 375 degrees. Remove and let cool.

In a bowl, mix with electric mixer until smooth; cream cheese, mayonnaise and dry Ranch dressing mix. Spread the mixture over the cooled crust.

Sprinkle broccoli,green and red bell pepper, cauliflower, shredded carrots, and other veggies over the cream cheese layer. Chill, slice with a pizza cutter, and serve.
 
 
 
 

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