Appetizers, Lunch, Recipes

Veggie Pizza

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While the boys were away at Archery practice last night, I relaxed and did a whole lot of nothing. Especially since I’m so sore from putting flooring down Sunday and Monday. I needed a little break, so thankfully I got it, 3 hours works good for me for a small break of doing nothing at all.

Well I didn’t really do nothing at all, I ended up making a veggie pizza for myself to snack on. I figured once Justin knew that I only made veggie pizza, that he would stop and pick up something for him and Colton. That’s fine by me, more for me to eat on and also take to work.

I’m such a big fan of veggie pizza, I honestly could eat a whole pan by myself, in one setting. It’s my all time favorite appetizer, if you want to call it that, but whatever you want to call it, its amazing.

Veggie Pizza

 

Veggie Pizza

Veggie Pizza

Prep Time: 25 minutes

Cook Time: 15 minutes

Veggie Pizza

Ingredients

  • Cauliflower
  • Broccoli
  • Carrots
  • Green Onions
  • Sharp Shredded Cheddar Cheese
  • 1 pkg crescent roll
  • 8oz cream cheese
  • 1 pkg ranch salad dressing mix

Instructions

  1. Preheat oven to 350°
  2. Spread the crescent roll out on nonstick cookie sheet
  3. Cook crescent roll for 11-13 minutes
  4. While crescent roll is cooking, chop up all your veggies. I went the easy way, my veggies were pre-chopped, Green Giant Cauliflower Crumbles- Fried Rice Blend
  5. Let the crescent roll cool off completely before adding the cream cheese mixture
  6. Mix cream cheese and ranch salad dressing mix together in a bowl
  7. Spread cream cheese mixture over cooled crescent roll and then top with your veggies and sprinkle shredded cheese all over the top
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Veggie Pizza

 

Having the package of veggie crumbles made this so much easier and faster. So if you need to whip this pizza up in a jiffy I would definitely recommend the Green Giant crumbles.

I think I may have ate about 6 pieces of this and probably could have ate more, but I thought I better stop before I make myself sick. But boy am I excited to have plenty of leftovers for work!!!

 

Til next time,

Trish

 

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