Every now and then, I break out this recipe. The original version that I saw was years ago at a Pampered Chef party, and I've since tweaked it to arrive at my current version. This appetizer pizza was requested for a birthday party tomorrow.
For the base, start with 2 tubes of Pillsbury crescent roll dough and a 13x9 edged pan. Unroll the dough and flatten it to cover the pan. Try to smush all the seams together. Bake for 14 minutes at 350F.
While the crust is baking, combine 12 ounces of cream cheese with seasoning. This time around, I used Spinach and Herb Seasoning from Tastefully Simple, but in the past I've used Good Seasons dry Italian mix and even seasoning salt with good results.
While the crust is cooling, cut up the veggies. I used celery, carrots, grape tomatoes, broccoli and green pepper. Cauliflower, cucumber and radish also work well.
Once the crust is cool, spread the cream cheese mixture on it. Add the vegetables, and some shredded cheddar cheese if you are so inclined. It can chill overnight, or simply cut into squares and serve.
This recipe works well with the low-fat crescent roll dough and fat free cream cheese. If you're into that sort of thing. Enjoy!
3 comments:
This looks beautiful! I like making my crust with Pillsbury parmesan garlic breadsticks. Can you come over and cut my vegetables next time? Yours look so much nicer than mine!
Thanks for a great recipe. I can't wait to try it :-)
I am totally into that sort of thing! I love fat-free cream cheese, tastes just like the regular stuff.
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