Cream Cheese and Vegetable Pizza Appetizer
A Uncategorized recipe with - 8 oz pkg refrigerated crescent rolls 8 rolls each, - 8 oz pkg cream cheese softened, mayonnaise. Ready in –, serves 35.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
For crust, separate crescent rolls into four 4-roll rectangles and press into the bottom and up the sides of an ungreased 15x10x1 inch baking pan, pressing perforations to seal.
- 8 oz pkg refrigerated crescent rolls 8 rolls each(2) - 2
Bake in a 375 degree oven for 10-12 min. or until golden.
- 3
Cool the crust in the pan on a wire rack.
- 4
In a mixing bowl, beat together the cream cheese, mayo., and dry dressing mix until well combined.
- 8 oz pkg cream cheese softened(2)04 oz pkg dry buttermilk ranch dressing mix(1)1-1/2 c shredded cheddar cheese 6 oz - 5
Spread the cream cheese mixture over the cooled crust.
- 8 oz pkg cream cheese softened(2)1-1/2 c shredded cheddar cheese 6 oz - 6
Top with assorted vegetables and sprinkle with cheese.
- 8 oz pkg cream cheese softened(2)cut-up raw vegetables such as broccoli cauliflower carrots and celery(4 c)1-1/2 c shredded cheddar cheese 6 oz - 7
Press lightly.
- 8
Cover and chill for at least 1 hour or up to 24 hours.
- 9
Cut into squares to serve.
- 10
Store any leftover appetizers in the refrigerator.
- 11
Makes 35 servings.
- 12
*Note: If you like, decrease the mayonnaise to 1/2 c. and add 1/2 c. dairy sour cream.
- 8 oz pkg cream cheese softened(2)mayonnaise(1 c)
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Cream Cheese and Vegetable Pizza Appetizer
A Uncategorized recipe with - 8 oz pkg refrigerated crescent rolls 8 rolls each, - 8 oz pkg cream cheese softened, mayonnaise. Ready in –, serves 35.
Curated byKavya Sharma🇮🇳
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Directions
12 steps- 1
For crust, separate crescent rolls into four 4-roll rectangles and press into the bottom and up the sides of an ungreased 15x10x1 inch baking pan, pressing perforations to seal.
- 8 oz pkg refrigerated crescent rolls 8 rolls each(2) - 2
Bake in a 375 degree oven for 10-12 min. or until golden.
- 3
Cool the crust in the pan on a wire rack.
- 4
In a mixing bowl, beat together the cream cheese, mayo., and dry dressing mix until well combined.
- 8 oz pkg cream cheese softened(2)04 oz pkg dry buttermilk ranch dressing mix(1)1-1/2 c shredded cheddar cheese 6 oz - 5
Spread the cream cheese mixture over the cooled crust.
- 8 oz pkg cream cheese softened(2)1-1/2 c shredded cheddar cheese 6 oz - 6
Top with assorted vegetables and sprinkle with cheese.
- 8 oz pkg cream cheese softened(2)cut-up raw vegetables such as broccoli cauliflower carrots and celery(4 c)1-1/2 c shredded cheddar cheese 6 oz - 7
Press lightly.
- 8
Cover and chill for at least 1 hour or up to 24 hours.
- 9
Cut into squares to serve.
- 10
Store any leftover appetizers in the refrigerator.
- 11
Makes 35 servings.
- 12
*Note: If you like, decrease the mayonnaise to 1/2 c. and add 1/2 c. dairy sour cream.
- 8 oz pkg cream cheese softened(2)mayonnaise(1 c)
Rate this recipe
