Vegetable Pizza ~ Soft, flaky crescent rolls loaded with broccoli, cauliflower, olives and carrots!

Last one for tonight I promise. I know I’m filling up that email inbox of yours. I have a work Christmas party tomorrow night and need to bring an appetizer so I made a vegetable pizza which I totally love, but in the words of my husband “nasty” pizza. Have I told you about his “love” of vegetables. It’s more like an allergy! I have to make this stuff when I can bring it somewhere and share and not have to eat the whole thing by myself, which I might actually do because I like this so much!

Vegetable Pizza

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Serves 16 pieces     adjust servings

Ingredients

• 2 pkg crescent rolls
• 4 oz Light French Onion Dip
• 4 oz Light Cream Cheese
• 1/3 pkg dry Hidden Valley Dressing Mix
• 1/2 c light mayonnaise
• 2 c. broccoli florets
• 2 c. cauliflower florets
• 1 c. carrots
• 1 c. green olives
• 1/2 c. cheddar cheese, shredded

Instructions

1. Put crescent rolls in a greased jelly roll pan, press them together to form a crust.
2. Bake crescent rolls according to package directions.
3. Mix french onion dip, cream cheese, ranch dressing and mayo together. Spread on cooled crescent rolls.
4. Cut vegetables up and put on cream cheese mixture. Sprinkle with cheese.
5. Refrigerate & cut when ready to serve.

by Julie Evink

Nutrition Facts
Serving Size	1 piece
Amount Per Serving	As Served
Calories 270kcal Calories from fat 126
% Daily Value
Total Fat 14g	22%
Saturated Fat 5g	25%
Transfat 1g
Cholesterol 11mg	4%
Sodium 904mg	38%
Carbohydrate 31g	10%
Dietary Fiber 2g	8%
Sugars 4g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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Cranberry Pinot Nior Meatballs

Cheesy Bruschetta Dip