Monday, June 14, 2010

Veggie Pizza Appetizer

Adam taking the first plunge of the season

Ah, summer. Gotta' love it. Nothing like spending time dockside with friends and family whether in Ontario or Manitoba (and all the while working up an appetite, thanks to waterskis and Sea-doos).

It's great to walk around with a tray of something in the summer; good company is always looking for munchies to pair up with their frosty beers - especially when the steep walk back up to the cabin is avoided at all costs once those beer tabs are pulled (hence the reason for rounds of applause from all when you make your way down to the lake with any type of sustenance).

This one is a big winner, first served up by my Manitoban-cousin Karen. I've made this countless times and even my carnivore-obsessed brothers love this one:

Karen's Veggie Pizza

1 tube Pillsbury Giant Crescent Roll (I use the multigrain)
1 pkg. 8 oz. light cream cheese (softened)
1/2 cup Ranch Dressing (or other creamy dressing of choice)
Diced Raw Veggies: Broccoli, Red and Yellow Peppers
Grated Carrots

Pat crescent rolls flat into cookie sheet (greased).
Bake 10-12 minutes at 350 degrees until lightly browned. Let cool.

Mix together cream cheese and salad dressing. Spread over cooled crust. Top with diced, raw veggies and grated carrots. Slice 'pizza' into squares and serve.

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