Veggie Pizza Squares

Veggie Pizza Squares

Nannette Wilson, H.S.A. NC Unit New Bern 3/24/06

2 pkg cresent rolls for crust (reduced fat OK)++
1 - 8 oz pkgs cream cheese (lite)
1 C Hellman's (lite) mayo
1 sm pkg Garlic & Herb or Original Ranch dressing mix (dry)

Chopped vegetables for topping: tomatoes, black olives, gr. pepper, cucumber, broccoli, cauliflower, gr. onions, purple onion, yellow or red peppers -grated carrot to look like cheese Use herbs parsley, opal basil.

Press crescent rolls in 15x13x ½" jelly roll pan -seal seams; then prick with fork. Bake in preheated 375oF oven, 8 min or until golden brown -allow to cool.

++If you want to make your own crust: Combine 3 C biscuit mix with 1/3 C water until soft dough forms - beat vigorously for about 20 strokes. Pat dough with floured hands in ungreased jelly roll pan. Bake about 10-15 min - until light brown. Proceed as below with filling.

Combine cream cheese, mayo, & dry ranch dressing mix. This can be mixed a day or two before. **Note works best to wait until about 2 hours before serving to prevent soggy crust. Spread filling over baked crust. Top with chopped vegetables, but top last with shredded carrots so looks like grated cheese. Press veggies into filling to prevent falling off. Cut into squares with scissors or pizza cutter. Cover with plastic wrap or foil - use ½ toothpick to keep from sticking to veggies & cream cheese.