Vegetable Pizza

My sister and I loved it when mom would make this when we were growing up. Now that we are both grown we continue to make this and enjoy it. It's a great party food for football, wedding/baby showers, picnics, potlucks, and even served as a light lunch.

I don't know the original source of the recipe. I know there are several variations out there. This is the recipe I am familiar with, it was my mother's and she may have made her own changes to it. 

Vegetable Pizza

2  packages refrigerated crescent rolls

2  - 8 oz. packages cream cheese, softened

3/4 C mayonnaise

1 package dry Ranch-style dressing mix

1 cup shredded Cheddar cheese

3-4 C chopped vegetables such as carrotts, broccoli, cauliflower, peppers

(any assotment you like)

Preheat oven to 375 degrees. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange vegetables over the cream cheese layer. Then top with cheese. Chill for one hour, slice and serve.

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Shared with these great blog parties: Fat Camp Friday, Fresh Food Friday, Church Supper, Melt in Your Mouth Mondays