Served at the 2018 Farmers’ Table Wine Trail
Fresh Veggie Pizza Recipe
2 (8 oz) packages refrigerated crescent rolls
2 (8 oz) packages cream cheese, softened
1 (1 oz) package Ranch-style dressing mix
2 carrots finely chopped or shredded
½ cup chopped red bell peppers
½ chopped green bell peppers
½ cup fresh broccoli, chopped
½ cup chopped green onions
½ cup chopped fresh cauliflower
1 cup Colby Jack shredded cheese
Preheat oven to 375 degrees. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes or until golden brown. Allow to cool.
Place cream cheese in a medium bowl and mix with dressing mix. Spread the mixture over the cooled crust. Arrange fresh veggies on top, then sprinkle with shredded cheese. Chill one hour before serving. Makes approximately 24
Pair with refreshing Bias Spring Sangria for a great appetizer or snack!
