Cold Vegetable Pizza

Name: Cold Vegetable Pizza
Ingredients: 2 cans refrigerated crescent rolls; 3 - 8 oz. pkg cream cheese, softened; 1 c. mayonnaise; 1-1/2 tsp. onion powder; 1/2 tsp. Worcestershire sauce; 1-1/2 tsp. dill weed; dash garlic salt; 3 c. chopped vegetables (radishes, green peppers, mushrooms, carrots, green onions, celery); 1/4 c. chopped green and/or black olives; 2 c. shredded Monterey Jack or cheddar cheese; 1/2 c. alfalfa sprouts; 12 cherry tomatoes, halved

12 ingredients

12 steps

Ingredients

2 cans refrigerated crescent rolls
3 - 8 oz. pkg cream cheese, softened
1 c. mayonnaise
1-1/2 tsp. onion powder
1/2 tsp. Worcestershire sauce
1-1/2 tsp. dill weed
dash garlic salt
3 c. chopped vegetables (radishes, green peppers, mushrooms, carrots, green onions, celery)
1/4 c. chopped green and/or black olives
2 c. shredded Monterey Jack or cheddar cheese
1/2 c. alfalfa sprouts
12 cherry tomatoes, halved

Directions

1

Lay out rolls to cover a greased 11x17 inch pan.
2

Pinch edges together.
3

Bake at 400 degrees for 8 minutes.
4

Cool.
5

In large mixing bowl, blend cream cheese, mayonnaise and seasoning.
6

Spread half cream cheese mixture over cooled crust.
7

Add vegetables and olives to remaining cheese mix and gently stir until blended. Carefully spread over cream cheese mix on crust.
8

Sprinkle cheese over all.
9

Cover with plastic wrap; chill 3-4 hours.
10

Just before serving, sprinkle alfalfa sprouts over cheese.
11

Carefully cut pizza into 24 squares.
12

Place cherry tomato half in center of each.