Veggie Pizza
- 1 package crescent rolls
- 1 cup sour cream
- One half cup mayonnaise
- 1 package dry Hidden Valley Ranch dip mix
- 1 cup cheddar cheese, shredded
- One half cup fresh broccoli, chopped
- One half cup green onions, chopped
- One half cup carrots, shredded
- One half cup zucchini, grated
- One half cup mushrooms, sliced
- 1 8-oz. can sliced water chestnuts, drained and chopped
- Spread out crescent rolls on a baking sheet to form a crust and bake for 10-15 minutes at 350 degrees until lightly browned. Remove from oven and allow to cool. Combine sour cream, mayonnaise and dry dip mix and spread over crust. Place vegetables over dressing and top with shredded cheese. Refrigerate until ready to serve. Cut into squares before serving.
crescent rolls, sour cream, mayonnaise, cheddar cheese, fresh broccoli, green onions, carrots, zucchini, mushrooms, water chestnuts
Taken from www.epicurious.com/recipes/member/views/veggie-pizza-1218739 (may not work)