Graveyard Veggie Pizza Recipes

VEGGIE PIZZA

Steps:

• Preheat oven to 375º Fahrenheit.
• For crust, lay crescent rolls on a greased jelly roll pan. Using your hands, push the seams together to create a solid sheet.
• Bake crust for 15 minutes or until golden brown. Cool.
• In a medium mixing bowl, combine cream cheese, sour cream and ranch seasoning with a hand mixer.
• Spread over cooled crust.
• Evenly sprinkle all veggies over cream cheese mixture.
• Top with shredded cheese.
• Chill for at least two hours before serving.

FRESH VEGGIE PIZZA

Steps:

• Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

GRAVEYARD VEGGIE PIZZA

Steps:

• For crust, in a large bowl, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times. , On a lightly floured surface, roll into a 15x10-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool completely on a wire rack. , In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with cheese, broccoli, cauliflower, olives, celery, carrot, onion and pimientos. , For tombstones, in another small bowl, beat cream cheese and sour cream until fluffy. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe "RIP" onto crackers. Insert into pizza. Refrigerate until serving.