Remember this recipe?
A veggie pizza made with Pillsbury Crescent Rolls!
Now I know crescent rolls are NOT good for you, BUT who doesn't love them?
My grandma always made a ton at the holidays and my best friends dad worked for Pillsbury in Minneapolis his whole life. Rach and I used to take the bus downtown with him and hang out at his office all day on a Saturday. It was so much fun! We would take the skyways to the IDS building and EVERYWHERE! We had to have been only 13 or 14, that is one of my favorite memories in my whole life.
Oh I would love to do that again Rach! Lets do!
OH and I made this way back in middle school in Home Ec.
1 8oz. pkg crescent rolls
1 8 oz. container of desired flavored vegetable dip (1 cup)
1 1/2 C chopped raw veggies (red peppers, broccoli, carrots, etc.)
1/2 C shredded cheddar cheese
Preheat oven to 375. Line a 13x9x2 baking pan with foil, allowing ends of foil to hang over edge of pan. For crust, unroll dough (do not seperate). Press dough into the bottom of the prepared pan, pressing perforations to seal.
Bake about 12 minutes or until golden. Cool crust in the pan on a wire rack. Using the foil to lift, remove crust from pan; remove and discard foil. Transfer crust to a serving tray.
Spread vegetable dip over the cooled crust to within 1/2 in. of the edges. Arrange assorted veggies and cheese on top of the dip. Serve immediately or cover and chill for up to 1 hour. Cut into squares to serve. Store any leftovers in the refrigerator.
Makes 8 servings.
Do you remember this recipe?