This is what she has to say about her recipe for Cool Vegetable Pizza. "This recipe had been passed to me in several incarnations before I actually saw it in print, but this particular version is from the Pampered Chef Spring/Summer favorite recipe collections. A lighter version can be made using low fat crescent rolls or pizza crust in place of the regular crescent rolls, and also substituting low fat cream cheese. The latter can also be thinned with fat free mayonnaise. If you have a taste for something spicy, add some taco seasoning to the cream cheese for a little zing. This is very easy to prepare, and works nicely with any of your favorite fresh vegetables. It always disappears quickly at our summer gatherings!"
Again, here is the winning recipe.
Cool Vegetable Pizza
1 pkg (8oz) refrigerated crescent rolls
1 pkg (8oz) cream cheese, softened
1 1/2 tsp mayonnaise
1 pressed garlic clove
1 tsp dried dill weed
Salt and pepper to taste
2 cups assorted vegetables as desired, chopped: zucchini, broccoli, green onions, green or red bell pepper, mushrooms, cucumber, carrots, or tomato.
Preheat oven to 350. Unroll crescent roll dough and divide into triangles. Arrange in a circle on a baking stone with narrow ends toward center. Roll dough into a 12in circle and seal seams. Bake 12-15min until light golden brown. Cool completely. In a 1qt bowl, combine remaining ingredients except vegetables; mix well. Spread cream cheese mixture evenly over top of crust. Chop vegetables and sprinkle over top. Refrigerate 30 minutes. Serves 10.
Congratulations, Judith!
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