Refrigerated crescent rolls form the crustfor these tasty veggie appetizer squares.
Recipe: Garden Fresh PizzaSquares
1 (8-ounce) tube refrigerated crescentdinner roll dough
Preheat the oven to 375°F (190°C).
Unroll crescent dough onto a nonstickcookie sheet. Pinch perforations together and press out doughto fit a 12 x 9-inch cookie sheet. Pinch 1/4-inch of dough aroundall edges of the sheet to form a rim.
Bake 12 to 14 minutes or until goldenbrown. Keep crust on cookie sheet and transfer to a wire coolingrack. Cool completely.
Combine cream cheese, Parmesan cheese,ranch dressing and desired amounts of hot sauce or pepper. Spreadmixture over cooled crust.
Form one straight row of cherry tomatoes,one row of peppers, one row of broccoli and one row of carrotsover the cheese to resemble a garden. Press vegetables in firmly.If desired, sprinkle pizza lightly with salt. Cut into 3-inchsquares. Serve immediately or cover and chill for up to threedays.
1 (8-ounce) package cream cheese, softened
3/4 cup (3-ounces) freshly shredded Parmesan cheese
3 tablespoons ranch dressing
1/2 teaspoon hot pepper sauce or ground black pepper, to taste
1 cup halved cherry tomatoes
1 cup coarsely chopped red, yellow or green pepper
1 cup very small broccoli florets
1/2 cup thinly sliced carrots
Makes 12 servings.
Recipe provided courtesy of the AmericanDairy Association.
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