Summer is here! I am perfecting my recipes for cold meals that will satisfy the family. I don't want to turn on the oven for any longer than necessary, and that makes this the perfect recipe for the hottest days!
My tip is to prepare the crust early in the morning. This gives it plenty of time to cool and you won't need to swelter with the added heat of the oven in the afternoon.
To make Veggie Pizza you will need
One can of crescent rolls
Raw veggies (We used carrots, broccoli and sugar snap peas)
Unroll the crescent rolls. Make some sort of odd shaped crust with them on a cookie sheet.
Poke lots of holes in the dough with a fork.
Bake at 350 for about 8 minutes until the crust is flaky and golden.
Allow to cool completely.
Spread about 3 tablespoons of ranch dip onto the crust.
Top with veggies of your choice.
Sprinkle on cheese to taste.
Cut into squares and serve cold.
This recipe is a great side, main dish, or appetizer at a party. You can use any veggies you like, which makes it a great recipe for varying taste buds!