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Veggie Pizza
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Makes:
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32 sqs. |
64 sqs. |
96 sqs. |
128
sqs. |
160
sqs. |
192
sqs. |
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Ingredients: |
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Crescent
rolls; packages |
2 |
4 |
6 |
8 |
10 |
12 |
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Cream
cheese; softened |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Cottage
cheese |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Mayonnaise |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Ranch dry
dressing mix |
1 pkg. |
2 pkg. |
3 pkg. |
4 pkg. |
5 pkg. |
6 pkg. |
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Toppings: |
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Broccoli;
finely chopped |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Cauliflower; chopped |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Carrots;
chopped |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Other
veggies that work: onions, bell peppers, fresh
mushrooms, tomatoes |
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Assembly
Directions:
On a large cookie sheet or two small pizza pans,
unroll crescent rolls and press edges together to
cover pan. Bake 10-12 minutes at 375 degrees. Cool.
Freezing and Cooking Directions:
To freeze: mix softened cream cheese, cottage
cheese, mayonnaise and dry dressing. Spread on cooled
dough. Use a pizza cutter to divide the dough into
pieces suitable for serving. Seal and freeze in a
freezer bag or rigid container.
To serve: thaw dough. Top with your choice of
on-hand toppings and serve.
Comments:
It’s best to freeze the dough in sizes/containers that
you will want to serve from. If you thaw a large
cookie sheet, top it with fresh veggies and then only
eat half of it, you can’t refreeze it without taking
the veggies off. Since I believe that kids are more
apt to eat anything served in a pizza pan, I usually
freeze them in small pizza pans, slip them into large
freezer bags and then put them back onto the pizza pan
for thawing, topping and serving.
Great snack and very nutritious. Low fat cheeses work
fine too!
<<<<<<<
Go
to the May/June 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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Monday, August 04, 2008.
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