Ingredients
-
2 (8 ounce) cans crescent roll dough
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16 ounces ranch dip (My favorite is Wells' Blue Bunny Ranch Dill now Land O' Lakes)
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1 cup baby carrots, grated
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1 cup cucumber, seeded and chopped small
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1 cup broccoli, florets only in small pieces
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1 cup cauliflower, florets only in small pieces
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1 cup tomatoes, seeded and chopped small
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3 green onions, sliced thinly
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1 cup colby-monterey jack cheese, finely shredded
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1 cup radish, grated
Instructions
- Unroll crescent roll dough and press seams together in a 10x15x1" pan (jelly roll pan) forming a slight rim on the edges.
- Bake according to temperature on package until golden.
- (about 13 minutes at 375F).
- Cool completely. Cut into squares to control portion size.
- While the crust is cooling prepare the vegetables.
- Spread dip on the cooled dough, sprinkle evenly with radish, carrots, cucumber, broccoli, cauliflower, and tomatoes.
- Sprinkle lightly with green onion and cover well with cheese.
- Cover with Reynolds Release Aluminum Foil (helps to keep the cheese on the pizza) and Chill until serving time. (up to overnight).