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Dilly Veggie Pizza (Serves 15)

Instead of providing dip with fresh vegetables, this creative pizza has the veggies attractively arranged right on a dill kissed crust. It’s a great make-ahead appetizer.

1 (8-ounce) tube refrigerated crescent rolls
1 and 1/2 cups vegetable dill dip
2 medium carrots, chopped
1-2 cups finely chopped fresh broccoli
1-2 cups chopped seeded tomatoes
4 green onions, sliced
1 cup sliced ripe olives

1. Unroll crescent dough into one long rectangle.

2. Press onto the bottom of a greased 9x13-inch baking pan; seal seams and perforations.

3. Bake in preheated 375 degree oven for 10-12 minutes or until golden brown. Cool completely on a wire rack.

4. Spread dill dip over crust.

5. Sprinkle the carrots, broccoli, tomatoes, onions and olives over dill dip.

6. Refrigerate. When chilled, cut into squares.


Nutritional information per serving:
204 calories, 3 grams protein, 16 grams fat, 9 grams carbohydrate, 1 gram fiber, 19 milligrams cholesterol, 300 milligrams sodium