It’s freakin’ amazing. This is how I learned to like veggies. Use 6 cups assorted chopped veggies to your taste.
Ingredients
- 2 (8 ounce) packages refrigerated crescent rolls
- 2 (8 ounce) packages cream cheese, softened
- 1/3 cup mayonnaise
- 1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
- 1 cup radishes, sliced
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped red bell pepper
- 1/3 cup chopped yellow bell pepper
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Spread crescent roll dough out into an 11×14-inch jelly roll pan; pinch perforations and seams together to make a crust.
- Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
- Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
- Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.