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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I've been making it since I entered it in one of my first 4-H competitions when I was young; it's always delicious. It makes a really pretty presentation. Great for a wedding or baby shower. I got the recipe from our local paper. Guessing on the preparation time. This is my first recipe to post, so I hope you enjoy it as much as I do. The amount of veggies is an estimate; I usually chop them into fairly small pieces and just pile it on. Please make this your own and use whatever vegetables your family and friends enjoy. Ingredients:
1 (8 ounce) package refrigerated crescent dinner rolls |
1 egg, slightly beaten |
1 (8 ounce) carton french onion dip |
1/2 cup broccoli, chopped |
1/2 cup cauliflower, chopped |
1/2 cup chopped tomato |
1/2 cup carrot, chopped |
1 green onion, chopped |
1/4 cup sliced ripe olives |
4 hard-boiled eggs, chopped |
1/2 cup mozzarella cheese, shredded |
1/2 cup sharp cheddar cheese, shredded |
Directions:
1. Preheat oven to 375 degrees.
2. Separate dough into triangles; place on a greased 12 inch pizza pan. To form crust, firmly press perforations together to seal and pat into shape. Brush with beaten egg.
3. Bake until golden brown, about 8-10 minutes. Cool crust completely.
4. Spread dip onto cool crust. Then sprinkle with broccoli, cauliflower, carrots, tomatoes, green onions, olive and eggs.
5. Top with cheeses.
6. Cut into wedges to serve.
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