Easy Veggie Pizza

I remember the first time I saw this appetizer at a party. Cold pizza? It sounded kind of different to me. But, after trying it, I realized why it is was such a hit. Pillsbury crust, ranch cream cheese topping, and colorful veggies make this appetizer a fresh alternative to the typical spread at a Superbowl party or BBQ.

Catherine and I made this pizza and with our husbands' help, it was gone within minutes! It was pretty easy to make, although we had to watch the crust from burning! The nice thing about this appetizer is that you can basically use whatever veggies you have and it is sure to turn out pretty and tasty.

Easy Veggie Pizza

- 1 can of Pillsbury crescent rolls (or seamless dough sheet)
- 1 package (8 oz) cream cheese, softened
- 3/4 cup of sour cream
- 1/2 packet of Ranch dressing seasoning
- 1 cup of assorted veggies (we used shredded carrots, tomatoes, and red pepper)

Heat oven to 375°F. Place dough on an ungreased cookie sheet. If using crescent rolls, press perforations together. Press in bottom and up sides to make crust.

Bake 13-15 minutes until brown. Cool for about 30 minutes.

In a small bowl mix cream cheese, sour cream, and ranch seasoning. Spread on crust. Top with veggies.

Serve immediately, or cover and refrigerate before serving. Cut into squares and enjoy!