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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A cool, light snack. I make this a lot in the summertime. Ingredients:
2 cans pillsbury crescent rolls |
1 (16 oz.) container sour cream |
1 package hidden valley ranch dressing mix |
grated veggies of your choice, such as: carrots, broccoli, onion, cauliflower, cucumber, etc. |
Directions:
1. Mix the sour cream and ranch dressing together and refrigerate. (I usually do this about an hour before making the crust so it has time to fully refrigerate).
2. Roll or press the crescent rolls out onto a round cookie sheet forming one big crust.
3. Bake at temperature on crescent roll can for 5 - 10 minutes or until light golden brown. Let cool.
4. Grate whatever veggies you like (about a cup of each veggie).
5. Spread sour cream mixture onto cooled crust and top with grated veggies.
6. Cut and serve like a pizza.
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