by Amy Lowe

Created on: August 07, 2008

This is a unique, easy-to-make vegetable pizza that is great served chilled on a warm summer day. It has been one of my most used recipes and is perfect for summer picnics, as an appetizer or as a delicious alternative to traditional pizza!

Ingredients:

2 tubes refrigerated crescent rolls
1 package cream cheese, softened
1/3 c. Italian salad dressing
1 c. chopped broccoli

1 c. chopped carrots
1 c. chopped cucumbers
1 c. chopped tomato

Unroll crescent dough and gently roll out on an ungreased cookie sheet, making sure to press seams together. Bake at 375 for 11-13 minutes or until golden brown. Cool this completely.

In the meantime, combine cream cheese and Italian salad dressing with mixer. Once crust is cool, spread over crescent roll crust.

Top with vegetables listed, or adjust by using modifications listed below.

Refrigerate or serve immediately.

Alternatives & modifications:

One of my favorite ways to modify this recipe is to add 1 1.5 cup of alfalfa sprouts.

Raw mushrooms also lend a great flavor to this recipe.

This recipe is very flexible and you can easily adapt it to add other fresh vegetables.

To make the recipe a bit healthier, use low-fat crescent rolls, low-fat or fat-free dressing and 1/3 less fat or fat free cream cheese.

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