Easy Recipe: Crescent Veggie Pizza

Summer is in full swing! Thanks to beautiful weather, we've been spending more time outside than in. We had two barbecues with friends and an exciting Day out with Thomas (the train), which I'll write about later. The kids had a blast, but they are completely wiped out.

I just wanted to share a quick recipe with you that is perfect for a summer appetizer, because it showcases fresh in-season veggies and it's very simple to make.

Here's the recipe for this quick and easy veggie pizza:

2 packs of Crescent rolls
1 (8oz) cream cheese (regular or 1/3 less fat)
 1/4 cup of mayonnaise (regular or light)
1/2 packet of dry Ranch Salad Dressing / Seasoning Mix
Diced fresh Veggies of your choice

Press the crescent rolls on a cookie sheet and bake at 375 for 10-12 minutes. 
While this is baking, mix up your Mayonnaise, Ranch seasoning and Cream Cheese.  You may want to add more ranch mix depending on your personal taste.  It's pretty flavorful, so I don't like to over-do it.
When the crescent rolls are finished cooking, take them out of the oven and let is cool slightly. Then, spread on the creamy ranch mix.  Then, sprinkle on your diced veggies.
I used cucuumber, carrots, spinach and red peppers, because that's what I had at the time, but you can use whatever you want.


If you're short on time and want to cut out some prep work, just get some precut/prewashed veggies from the salad bar at your supermarket.   This is so easy but always looks so pretty on any table. And, of course, it tastes amazing!

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