Recipe

Refrigerator Veggie Pizza Recipe

Add Step-by-Step Photos	Lunchboxer / All my dishes 3 months, 1 week ago We've used this at many gatherings and it always is a big hit. Fresh veggies, cream cheese, croissant crust makes it delicious! Prep:3060m Cook:10m Servings:810	Lunchboxer
	party food easy to make very tasty

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Fans

shirrelle

Ingredients

2 large cans Pillsbury croissant dough

1 8-oz. cream cheese (low fat works too)

1 cup sour cream (ditto)

1 small package ranch dip mix

Fresh veggies: thinly sliced baby carrots; broccoli, cauliflower, celery, all chopped into small pieces so you can sprinkle them on

1 small package fresh mushrooms, sliced

optional: finely chopped green onions

I small can sliced black olives

Meat-lover's option: 1 package sliced pepperoni, cut into little quarters & sprinkled over the top

1-2 cups finely shredded cheddar cheese

parmesan cheese (asiago & romano also taste great)

Directions

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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