Just popping in to share a quick recipe today...a summertime favorite, veggie pizza.
I usually make this with a dry ranch dip mix, but I didn't have one on hand, so I used my mom's recipe. It's a handy dandy one... the ingredients are in your cupboard! You just need dill weed and garlic powder. They give a light, mild flavor to the cream cheese, and let the veggies shine.
Have a great day!
2 cans crescent dough
1 (8oz.) cream cheese, softened
1/2 c. sour cream
1 tsp. dill weed
1/8 tsp. garlic powder
1/2 c. broccoli, chopped
1/2 c. carrots, shredded
1/2 c. red pepper, chopped
1/2 c. shredded cheddar cheese
1 small can black olives, sliced
Pat the crescents into a jelly roll pan to form a crust. Bake at 375 for 15 to 17 minutes. Cool. Mix the cream cheese, sour cream, dill weed, and garlic powder. Spread onto cooled crust. Top with veggies, olives, and cheese.