Steps to Make Padron 1926 No 6 Review

Vegetable Pizza

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Recipe Summary Vegetable Pizza

It's freakin' amazing. This is how I learned to like veggies. Use 6 cups assorted chopped veggies to your taste.

Ingredients | Padron 1926 No 6 Review

2 (8 ounce) packages refrigerated crescent rolls

2 (8 ounce) packages cream cheese, softened

⅓ cup mayonnaise

1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)

1 cup radishes, sliced

⅓ cup chopped green bell pepper

⅓ cup chopped red bell pepper

⅓ cup chopped yellow bell pepper

1 cup broccoli florets

1 cup cauliflower florets

½ cup chopped carrot

½ cup chopped celery

Directions

Preheat oven to 375 degrees F (190 degrees C).

Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.

Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.

Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.

Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.

Veggie suggestions (the ones we use have a star): *Radishes, roma tomatoes, *green, red, and yellow pepper, *broccoli, *cauliflower, *carrots, black or green olives, mushrooms, green onions, *celery.

The prep time and servings will vary, depending on how many people you have helping chop vegetables (it is a bit time-consuming) and how big (or small) you make the squares when you cut it.

Info | Padron 1926 No 6 Review

prep: 45 mins cook: 10 mins additional: 8 hrs 30 mins total: 9 hrs 25 mins Servings: 30 Yield: 1 -11x14-inch pizza

TAG : Vegetable Pizza

Appetizers and Snacks, Cheese,