As we embark on another Thanksgiving holiday filled with food, family and more food, I thought I would share a quick and easy appetizer (or even dinner) option to help keep your kitchen time under control.
Who else loves Veggie Pizza? Raise your hands high. We grew up making this for a simple snack, but now I find it to be a great option to pack for work week lunches. I had to giggle when we were grocery shopping and Bob grew a look of horror when I said, "you grab the carrots, I'll get the cauliflower." He thought I meant "veggie pizza" - as in mushrooms and peppers, hold the sausage and pepperoni!
The base consists of 2 packs of crescent rolls flattened onto a baking sheet. You need to get a balance of not too thin that it can't hold all the toppings and not too thick that most of your piece is crust. Even though the crescents are pretty buttery already, I like to grease the pan because there is nothing worse than a stuck crust!
Bake according to package directions, but keep a close eye on how quickly it browns. Let cool before putting on the cream cheese layer, or it will melt into the crust.
The "sauce" is 8 oz of softened cream cheese and 8 oz of sour cream mixed with a half package of ranch dressing and a few shakes of dill. I basically use the same mixture for my taco dip (which my family officially calls, "Lydia's Taco Dip") but replace the ranch dressing and dill with taco seasoning.
Then just go to town on the toppings. I stick with broccoli, cauliflower, cucumber, carrots and black olives, with some shredded cheese on top for good measure. If I liked peppers they would definitely appear, but alas that is one food I just can't wrap my head around.
Cut it into squares and snack away!
I'll be back after Thanksgiving with the rundown of our (fingers crossed) successful hosting endeavor. A 20 lb turkey, 8 adults, a 2 1/2 year old and - BIG ANNOUNCEMENT - my 3 day year old niece Amelia will be taking over our condo.