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Hall Cook Book

Veggie Pizza

Category: Main Dish / Submtd By: Patty Hall

Yield: 12 Servings

16 Ounces Cream Cheese	1 Cucumber, Sliced
8 Ounces Mayonnaise	1/2 Cup Mushroom, Sliced
8 Ounces Sour Cream	1/2 Cup Broccoli
1 Package Hidden Valley Ranch Dip	1/2 Cup Carrots, Shredded
-Mix	1 Red Bell Peppers, Sliced
2 Packages Crescent Rolls	2 Cups Cheddar Cheese, Shredded

Mix the cream cheese, mayonnaise, sour cream, and dip.
Roll out the crescent roll dough flat on a cookie sheet.
Bake as directed on package. Cool.

Spread cheese mixture on crust.
Top with sliced cucumber, fresh mushrooms, broccoli, carrots, and red pepper.
Sprinkle with shredded cheddar cheese.


Per Serving: 451 Cal (80% from Fat, 10% from Protein, 11% from Carb); 11 g Protein; 41 g Tot Fat; 18 g Sat Fat; 12 g Mono Fat; 12 g Carb; 1 g Fiber; 239 mg Calcium; 1 mg Iron; 444 mg Sodium; 84 mg Cholesterol

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