Appetizer Veggie Pizza
2 cans of refrigerator crescent rolls
1 package of dry Italian salad dressing mix
1/2 cup of mayonnaise
8 ounce package of cream cheese, softened
Toppings:
Chopped green onions (scallions)
Broccoli, chopped into small florets
Red bell pepper, chopped into small pieces
Shredded carrot
Shredded mozzarella cheese
Shredded Cheddar cheese
Begin by preheating your oven to 375 degrees Fahrenheit. Unroll the crescent rolls and flatten them out on an ungreased cookie sheet. Bake the rolls for 8 to 10 minutes or until they are lightly golden brown. Remove the cookie sheet from the oven and allow the crescent rolls to cool on the cookie sheet.
Using a hand mixer in a medium bowl beat together the Italian salad dressing mix, mayonnaise and softened cream cheese. Beat until the mixture is completely incorporated.
When the crescent roll sheet is cooled, remove it from the cookie sheet and onto the table. Cut the sheet into 32 triangles, as close as possible to the same size. Spread the cream cheese mixture over each rectangle, trying not to run it over the edges. Top each triangle with the vegetables and cheese and place them on a serving platter.
Lightly cover the platter with the triangles and chill them in the refrigerator for at least two hours or until you are ready to serve them.