Cold Vegetable Pizza

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* Exported from MasterCook *

 

Cold Vegetable Pizza

 

Recipe By :Marlene Reichart - Leesport, Pennsylvania

Serving Size : 12 Preparation Time :0:00

Categories : 1999 Snacks & Beverages

The Best of Country Cooking

 

Amount Measure Ingredient -- Preparation Method

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2 tubes refrigerated crescent rolls (8 oz each)

1 cup mayonnaise

1 package cream cheese (8 oz) -- softened

1 tablespoon dill weed

2 1/2 cups mixed chopped fresh vegetables (green

pepper, radishes, broccoli, onion,

carrots, celery, cucumber, mushrooms)

1/2 cup sliced ripe olives

3/4 cup Cheddar cheese -- shredded

3/4 cup Mozzarella cheese -- shredded

 

Unroll the crescent rolls and place in an ungreased 15-in X 10-in X 1-in baking

pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375

F for 12-14 mins or until golden brown. Cool. In a small mixing bowl, bea the

mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the

vegetables of your choice. Sprinkle with olives and cheeses; press lightly.

Cover and chill for at least 1 hr. Cut into squares.

 

Yield: 12-15.

 

Source:

" The Best of Country Cooking - 1999 "

S(MC Formatted/Posted by):

" Lily [AmandasMom971] "

Copyright:

" © 1999 Reiman Publications, LLC "

 

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Per Serving (excluding unknown items): 183 Calories; 20g Fat (91.8% calories

from fat); 4g Protein; trace Carbohydrate; trace Dietary Fiber; 20mg

Cholesterol; 178mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 2 Fat.

 

NOTES : This is one of my favorite vegetable recipes. Even youngsters love it.

I've made it for a light lunch and served it as an hors d'oeuvre at a

get-together.

Nutr. Assoc. : 0 0 0 0 0 0 0 0