"Only dull people are brilliant at breakfast" -Oscar Wilde |
"The liberal soul shall be made fat, and he that watereth, shall be watered also himself." -- Proverbs 11:25 |
Veggie Pizza d'Amber Pawlik:
INGREDIENTS
2 cans of Crescent Rolls
2 8 oz packages softened cream cheese
1 cup Miracle Whip
1 Package of Ranch Dressing Mix (Dry)
2 cups fresh broccoli, cauliflower and carrots
4 oz. Sharp Cheddar Cheese
The first thing you are going to want to do is let the cream cheese soften. I recommend cutting it into little squares to let it soften quicker. Then you are going to roll the crescent dough out onto a 15 X 9 (roughly) cookie sheet. Bake the dough at 375 F for 10 minutes. YOU MUST LET THIS COOL BEFORE PUTTING ANYTHING ON TOP OF IT. Let it cool for at least 1/2 hour.
You can chop up veggies while waiting for it to cool and make the cream cheese center. For the center, mix the cream cheese and the miracle whip. You can use mayo, but miracle whip is better for this recipe as you want more of a taste.
Mix it with a blender until it is very creamy and there are no lumps. Then add in the dressing mix to the cream cheese mix. Spread the cream cheese mix over the cooled crescent roll bottom. I recommend putting it in dollups over the dough, so you can spread it around easier. Try not to touch the crescent bottom as you are spreading it. The reason why the crescent bottom has to be very cool is because otherwise it will start to lift up as you are spreading the cream cheese.
Make sure to get all spots where the crescent shows. After this is done, sprinkle the chopped up veggies on top. Then sprinkle cheddar cheese. [note: Eeyaagh!!] Don't try cutting it until you have let it cool in the refrigerator for at least an hour. Before putting it in the refrigerator though, run a knife over the outside of the pizza, so it is easier to get out later. If you try cutting it into slices before it is cool, the veggies and cheese will run along the knife with you.