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How to make it

  • Remove croissant dough from cans and unroll into one large sheet. place it on a jelly roll pan or a pizza pan, pressing to join sections. It will be the 'pizza crust', so make it cover the sides also. Bake according to directions on container. Remove and cool.
  • In separate bowl, mix sour cream, softened cream cheese and ranch mix till well-blended. Spread evenly on baked crust.
  • Slice carrots and chop the other veggies, sprinkling them evenly on the crust.
  • Top with olives & mushrooms. Lightly press all the veggies down with your hand so they sink a bit into the spread (it helps it hold together); add meat if you decide to use it.
  • Lightly sprinkle cheddar and parmesan cheeses all over the top.
  • Cover with aluminum foil and refrigerate for 2 hours or overnite if you make it a day ahead.
  • When ready to serve, slice it carefully into small portions about 2" square.

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