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Recipe of the Week: Favorite Veggie Pizza

By Staff | Dec 23, 2019

Chef Loretta Paganini

If you are in a bind and looking for a quick and easy appetizer recipe to serve or bring as a hostess gift during the holiday season, look no farther because this is it – an old-time favorite recipe with many variations and ingredients. I was just asked to make it by my producer on TV on Cleveland’s morning show. My favorite recipe is to make it with butter puff pastry, but it can be made with crescent dough. Traditionally made with cream cheese and sour cream, you can mix in a little goat cheese if you prefer and top it with colorful vegetables. So delicious it will disappear in an instant, so make sure you save yourself a slice. Serves 12. (Chef tip: If you are using puff pastry, place a sheet of puff pastry previously defrosted in between two sheet trays lined with parchment paper and bake for 15-20 minutes until lightly brown. This will prevent the dough from puffing.)

1 sheet puff pastry or two (8-ounce) cans of crescent rolls

12 ounces cream cheese softened

1/2 cup sour cream

1 packet ranch dip mix

3/4 cup shredded carrots

1 cup diced bell peppers red, yellow or a combination

1 cup chopped broccoli raw or lightly steamed

1/4 cup sliced green onions

Cooking spray

Preheat the oven to 375F. Coat a sheet pan with cooking spray.

Unroll the crescent dough and press it into the bottom of the sheet pan in an even layer.

Bake for 15 minutes or until golden brown. Cool completely.

In a small bowl, mix together the cream cheese, sour cream and ranch seasoning.

Spread the ranch mixture evenly over the crust.

Top with carrots, bell peppers, broccoli and green onions. Cover the pan with plastic wrap. Chill for one hour, then cut into squares and serve.