Veggie Pizza

I just realized I said I was going to put this recipe up on... uh... Monday? Woopsies. I got waylayed by two small mountain goats (a.k.a. Little Blue Eyes and Miss Peaches) and a migraine. All I can say is, I'm here now.

And to be perfectly honest, the cumulative breath of the entire world would be better off if I never shared this recipe at all.

Oh well.

So. Veggie pizza. It's been around for awhile. No newscasts are going to stop their regularly scheduled programming to tell you about it. It ain't rocket science. But it's good. And I like my own little recipe, so I shall share.

Veggie Pizza - Ingredient List...

• 2 Tubes Refrigerated Cresent Dough
• 2 - 8 oz. Packages Cream Cheese, softened
• 6 Tbsp. Sour Cream
• 2 Tbsp. Finely Chopped Scallions
• 1/2 tsp. Salt
• 1/8 tsp. Garlic Powder
• 3-4 Cups Chopped Veggies
• 2 Cups Shredded Cheddar Cheese

Start by laying out the crescent roll dough on a sheet pan and baking according to package directions, about 12-15 minutes, then allow to cool...

Golden. Delicious. Not homemade. But still really delicious. And easy.

Here we have the scallions, the ingredient that makes my heart sing, and my breath stink. And yours too, if you choose to try my recipe. Just trust me... They're worth it. The perfect combo of onion-y, garlic-y goodness. Just keep some Tic-Tacs nearby.

Whip up the softened cream cheese, sour cream, scallions, salt and garlic powder. Spread onto the crescent dough.

Oh, and please use a pan that has several years of baked goods embedded into it. It will make me feel better about myself.

Or send me a package of scrubby pads and I will use a little elbow grease to shine it up.

Now, chop up some veggies... Whatever you want! I used carrots, broccoli and cauliflower, and I chopped them up really finely in my food processor so that they were safe for the kids to eat, but you can chop them as fine or coarse as you want.

Spread them all over the cream cheese layer, then spread the shredded cheese on top of that.

Now, at this point I must tell you, I was NOT happy with this cheese. It was the pre-shredded stuff, and it was coated in that sawdusty substance that I really just do not enjoy. I almost always buy cheese in a block and shred it myself, but I knew I'd be in a hurry when I made this, so I went the pre-shredded route.

Never again.

Shredding it yourself gives a much softer, creamy, non-sawdusty texture. I've learned my lesson.

Until the next time I'm in a hurry.

So, that's it! Now all you have to do is cut it up into nice squares and put it on a pretty little platter, and you have a nice appetizer/snack.