I love to eat. I am skilled in this department. The proof is in the many puddings I’ve consumed. My thighs are my attestation.
That’s why, when I say … ‘Try it, you’ll love it..” you need to heed me.
This recipe came to me by way of potluck…the best way in my opinion. Potlucks have earned a place of honour on my list of functions to attend. They’re a downright foodie blessing. My friend Mrs. Mitchell and many other friends came laden with pots of luck, and boy, they did NOT disappoint.
And because I know you’ll love this recipe as much as I do, I’m posting it here.
Mrs. Mitchell’s Veggie Pizza
1.5 packages plain cream cheese, 3/4 cup sour cream, 1 package DRY ranch seasoning, 2 tubes of pillsbury crescent rolls (the regular not the large), 2 cups shredded cheddar cheese, (and this is the part where you get to be fancy…) your choice of diced veggies…I used broccoli, peppers (red and yellow) kalamata olives, tomatoes, red onion and cucumbers (approximately 4 cups worth of veggies, and to make it super simple, I used my slap chopper to dice and it was a breeze!)
First: un-pop the cans of crescent rolls (this part scares the be-jeepers out of me..if The Hubs is home I make him do it, but this time around I had Gabe do it even though he’d never done it before, and he nearly had a heart attack when the can popped, oh, I had tears I laughed so hard…) unroll the sheet of crescent rolls but don’t separate them. I used a pampered chef bar pan for this and I ended up with one square of dough leftover and just cooked it up on another cookie sheet. Cook the dough as per the can instructions. Then let the baked dough cool.
Next: mix together the cream cheese, packet of ranch seasoning, and the sour cream in a mixer until it’s of a whipped consistency, then spread it onto the cooled dough.
Chill until cold. Slice into squares and serve!!
(And if you’re like the boy and I, you can hit it with a bit of sriracha to spice things up!!)