Home
Events
Portal
Latest images
Register
Log in
Good morning all--
Well, it's raining here this morning...maybe this is the cool front that is supposed to come in-YEA!! It's supposed to get down in the 60s ... for the low anyways...down here in south Florida we'll take what we can get!!
Hugs,
Peg
Here is today's recipe: besides being an appetizer, we sometimes have this for dinner.
Veggie Pizza Appetizer
2 tubes (8-oz. each) refrigerated crescent rolls
1 package (8-oz.) cream cheese, softened
1/4 cup Italian salad dressing
1 cup chopped broccoli
1 cup chopped carrots
1 cup chopped cucumbers
1 cup chopped tomatoes
Unroll crescent dough and place on an ungreased baking sheet; press seams together to form a 15x12-inch rectangle. Bake at 375 for 11-13 minutes or until golden brown; cool completely. Combine the cream cheese and salad dressing; spread over crust to within 1 inch of edge. Combine all the vegetables in a large bowl and mix well; spread on top of cream cheese mixture. Refrigerate or serve immediately.
Well, it's raining here this morning...maybe this is the cool front that is supposed to come in-YEA!! It's supposed to get down in the 60s ... for the low anyways...down here in south Florida we'll take what we can get!!
Hugs,
Peg
Here is today's recipe: besides being an appetizer, we sometimes have this for dinner.
Veggie Pizza Appetizer
2 tubes (8-oz. each) refrigerated crescent rolls
1 package (8-oz.) cream cheese, softened
1/4 cup Italian salad dressing
1 cup chopped broccoli
1 cup chopped carrots
1 cup chopped cucumbers
1 cup chopped tomatoes
Unroll crescent dough and place on an ungreased baking sheet; press seams together to form a 15x12-inch rectangle. Bake at 375 for 11-13 minutes or until golden brown; cool completely. Combine the cream cheese and salad dressing; spread over crust to within 1 inch of edge. Combine all the vegetables in a large bowl and mix well; spread on top of cream cheese mixture. Refrigerate or serve immediately.