As we post another Post Card pattern for our Saucy Chef collection (Purchase Kitchen Towel post card by sending an email to SistersAtHeartMilesApart@gmail.com), it’s undeniable how much of our sister connection is kitchen related.
We both love pretty kitchen linens (new and vintage),
we both like to try new recipes,
and we both have family favorites that we can make from memory.
One favorite recipe that is the exception to that “from memory” rule is the Fresh Veggie Pizza recipe.
At least once a year, one of us calls the other one to say …
“HELP!!! I can’t find my recipe card and I need you to remind me how to make that.”
(Okay, maybe one of us tends to call the other one more often.
But, let’s keep the guilty party un-identified for harmony’s sake.)
In memory of those phone calls, and our Kitchen Sister connection, here is that recipe:
2 pkg (8 oz) refrigerated crescent rolls.
1 pkg (8oz) cream cheese
1 C mayo
1 oz dry Ranch dressing
3 C chopped or shredded veggies (broccoli, tomato, green bell pepper, cauliflower, shredded carrots) I added onion once and the result was legendary – not so good
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough on a pizza stone or cookie sheet. Pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Let the crust cool 15 minutes without removing it from the baking sheet.
Combine cream cheese, mayonnaise, and dry Ranch dressing. Or use cream cheese and bottled dressing. Spread the mixture over the cooled crust.
Arrange chopped veggies (broccoli, tomato, green bell pepper, cauliflower, shredded carrots) and shredded cheese (Cheddar, Provolone, or a mixture) over the cream cheese layer.
Chill for one hour, slice and serve.