This is a very popular recipe that has a number of different versions. You can change the vegetables to whatever you like, and you can use low-fat cream cheese & low-fat sour cream for the base. This version uses our Ranch Blend and Garlic Salt for that perfect flavor to the cream cheese/sour cream base. This is a delicious way to serve veggies and it is a great side dish for any party, pot-luck, picnic or barbecue. Whenever I bring it to a gathering, there is never any left. What a yummy and fun way to get your veggies! Enjoy!
RANCH BLEND, Garlic Salt
Ingredients:
2 Crescent Roll Packages (refrigerated, 8 ounce pkgs)
8 ounces cream cheese (softened)
8 ounces sour cream
2 tsp Ranch Blend
1/4 tsp Garlic Salt
3-4 dashes of hot sauce
4 green onions, chopped
1 red pepper, chopped into small pieces
1 cup matchstick carrots
2 cups fresh broccoli, chopped into small pieces
1 cup shredded sharp cheese
Directions: Preheat oven to 350 degrees. Spray a jelly roll pan with non-stick cooking spray. Roll out the crescent rolls to fit into the pan and lay them into the sprayed pan. Prick a few holes into the dough and then place the pan in the preheated oven for 10 minutes. When the dough is lightly golden remove it from the oven and let it cool. Prepare the base of the pizza by combining the cream cheese, sour cream, spices and hot sauce in a bowl. Blend the mixture with a hand held mixer until smooth. Spread this mixture over the cooled dough. Top the cream base with the vegetables as follows: red pepper, green onions, carrots, and broccoli. Top the vegetables with the shredded cheese. Chill the pizza until ready to cut and serve.
