Vegetable Pizza

1. 1

   Note: I typically use around 4 cups of vegetables, but it may vary depending on your veggies.

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   I generally like a mix of cauliflower, broccoli and shredded carrot, but bell pepper, green onion, or even olives would be good here as well.

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   Preheat oven to 375 degrees F.

4. 4

   Unroll dough onto a baking sheet.

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   Press edges of individual crescents together to make a solid dough layer.

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   Bake for 6-8 minutes, or until golden brown.

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   Remove from the oven and allow to cool completely.

8. 8

   Stir together cream cheese, mayo and ranch dressing.

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   Spread over the top of the cooled crust.

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    Lightly press vegetables down onto topping.

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    Refrigerate for at least 2 hours, or overnight.

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    Cut into squares and serve.

No additional tips available.