Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Vegetables - Cool Veggie Pizza
Famous Authors (View All Authors)
Vegetables - Vegetables -  Cool Veggie Pizza Post by :Ekamilan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2410

Click below to download : Vegetables - Vegetables - Cool Veggie Pizza (Format : PDF)

Vegetables - Vegetables - Cool Veggie Pizza

1 pkg (8oz) refrigerated crescent rolls
1 pkg (8oz) cream cheese, softened
1 1/2 tsp mayonnaise
1 garlic clove, finely minced
1 tsp dill weed (or if you have all purpose dill mix)
salt and pepper to taste
2 cups assorted vegetables (whatever you like)
1 ounce cheddar cheese, shredded (1/4 cup)


Preheat oven to 350 degrees.

Separate dough into 8 triangles, roll dough into a circle. Bake 10-12 min or until golden brown.

In a bowl combine cream cheese, garlic, mayonnaise, dill weed, season with salt and pepper. Mix together, and spread over cooled crust. Chop vegetables and sprinkle on top of pizza, sprinkle cheese on top, and serve.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Creamed Peas And New Potatoes Vegetables - Creamed Peas And New Potatoes

Vegetables - Creamed Peas And New Potatoes
1-1/2 pounds very small red new potatoes, scrubbed carefully to remove the dirt, but leave the skin on, cut in 1/2 or 1/4ths 3 pounds fresh peas, shelled, will end up being about 2-1/2 cups 2 Tablespoons thinly sliced green onions 1-1/2 cups boiling water 1-1/2 teaspoons salt 3/4 cup evaporated milk or fresh cream 3 Tablespoons butter Place the potatoes, shelled peas and onion into a saucepan, adding the boiling water and salt. Cover and cook for about 15 to 20 minutes until vegetables are tender. Add the milk (or cream) and butter and simmer on a low temperature until
PREVIOUS BOOKS

Vegetables - Vegetables -  Company Vegetable Casserole Vegetables - Vegetables - Company Vegetable Casserole

Vegetables - Vegetables -  Company Vegetable Casserole
1 bag mixed broccoli, cauliflower and carrots 1 (10 3/4 oz) can cream of mushroom soup 1 c. shredded cheese 1 c. sour cream 1/4 tsp. black pepper 4 oz. jar pimentos 1 can (2.8 oz.) French Fried Onions Combine vegetables, soup, cheese, sour cream, pepper and 1/2 can onions. Pour into 1 qt. casserole dish and bake covered at 350F, 30 minutes. Uncover and top with remaining onions. Bake 5-6 more minutes. Serves 6.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT