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Veggie Pizza


The ever-popular veggie pizza recipe, using a variety of chopped vegetables on a crescent roll dough with ranch dressing sauce. Delicious take-along for any party or get together.


  • 1 (8-ounce) can refrigerated crescent dinner rolls
  • 1 (4-ounce) can refrigerated crescent dinner rolls
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 to 1 1/2 tablespoons commercial buttermilk salad dressing mix
  • 1 cup fresh broccoli flowerets, chopped
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrots
  • 1/3 cup sliced green onions
  • 1/4 cup chopped red bell pepper
  • 1/4 cup ripe olives (optional)


Unroll both packages of rolls and form into a 12-inch square on a lightly greased baking sheet. Press edges and perforations to seal. Bake at 400° for 8 to 10 minutes; cool. In a mixing bowl, combine cream cheese, mayonnaise, and salad dressing mix; beat at medium speed of an electric mixer until smooth and well blended. Spread cream cheese mixture over crust; set aside.

Toss chopped vegetables together in a bowl. Sprinkle vegetables over cream cheese layer. Cut vegetable pizza into and serve.
Makes about 24 slices of vegetable pizza.

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