Preheat the oven to 425F degrees. Roll crescent rolls flat on cookie sheet.

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HOW TO MAKE THE BEST VEGGIE PIZZA.

Veggie pizza recipe with mayonnaise. Spray a large sheet pan 10x 15 with nonstick spray. Beat the softened cream cheese until smooth. Pat crescent rolls into 12 inch pizza.

Ingredients 2 8 ounce packages refrigerated crescent rolls 2 8 ounce packages cream cheese softened 1 cup mayonnaise 1 1 ounce package dry Ranch-style dressing mix 1 cup fresh broccoli chopped 1 cup chopped tomatoes 1 cup chopped green bell pepper 1 cup chopped cauliflower 1 cup shredded. Chop 34 cup each of broccoli cauliflower green pepper carrots and onion. Spread onto cooled crust.

Meanwhile beat together the cream cheese yogurt mayo onion powder garlic dill and parsley. Refrigerate until ready to serve. Bake for 12-14 minutes or until crust is golden brown and puffy.

Spread on cooled rolls and top with vegetables. Bake for 8 to 10 minutes and cool. Remove from oven and allow to cool.

When rolls are cooled spread with mayonnaise mixture. Beat cream cheese with mayonnaise garlic and dill. Season to taste with salt and pepper.

Mix cream cheese mayonnaise dressing mix and soup mix. Press the pieces into a greased mini muffin pan and bake at 400 degrees for 15 minutes. Remove and cool completely.

Mix 1 cup Hellmanns mayonnaise 1 8 oz package cream cheese 1 package Hidden Valley Ranch dressing. In medium mixing bowl mix. Cream cheese sour cream Hellmanns Mayonnaise chopped onion and dry dip mix together and spread over cooled crust to cover entire crust.

Unroll the pizza crust onto the sheet pan and spread. Mix in the sour cream mayonnaise ranch garlic. Top off crust with the chopped assorted vegetables.

Bake in a 375 degree oven for 11-13 minutes. Heat oven to 350 degrees. Then mix your mayonnaise cream cheese and seasoning.

Crescent rolls then top with your favorite veggies chopped. Sprinkle chopped vegetables over top.

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