Veggie Pizza!

So, I've kind of been doubting whether or not I'm going to follow through with this blog thing. And, I've decided I have too many good recipes that I need to share, I can't stop now. To make up for lost time, I am going to write two blogs tonight. Be excited, be very excited.

Tonight I am going to share a family recipe, we call it veggie pizza. This recipe comes from my mom. I don't remember when she started making it, but my siblings and I have been hooked ever since our first taste. Anyone that tries it always falls in love with it :)

First, I am going to share a little bit about my mom. She's always been an inspiration to me. She is a strong woman of many talents. She is a GED instructor and has a real gift when it comes to teaching and helping people. She is also a single mom of four kids, tough job... especially when we can all be pains at times. I'm a princess of course... my mom will laugh when she reads this. But for serious, she has always been there for me no matter what. Always loves me and gives me great advice. She is also a great cook and has shared some very special recipes with me over the last few years. So, this post is dedicated to my mom. One of the most important people in my life, love you mommy :)

Okay, back to the veggie pizza. My mom makes this a lot for parties, lunches, holidays, really anytime. I started making it when we have people over but also for an easy weeknight dinner.

Ingredients:
1 package Pillsbury crescent flat dough roll
1 block (8 oz) cream cheese, softened
1/2 packet ranch dressing seasoning mix
3 carrots
2 stalks celery
5-6 raw broccoli florets
1 small plum tomato (or a few slices of any tomato really)
1/4 sweet onion
finely shredded mexican or cheddar cheese

Directions:

• First, roll out the crescent dough on a cookie sheet or other baking pan. I personally use parchment paper because it makes for easier clean up when we're done. I bake the dough for about 12-14 minutes on 350 degrees. While the dough is cooking, I normally pull the cream cheese out of the fridge and let it sit out to soften. When the dough is done cooking let it cool.
• I normally let it cool for about 15 minutes and then I start working on the veggies while it continues to cool.
• I use a hand food chopper from pampered chef to chop all my veggies. I have used my food processor before but they were a little too finely chopped for my taste. I start off with the carrots, peeling and chopping. Then repeat with the celery and broccoli. I cut the tomatoes and onion by hand. **
• Mix the block of cream cheese and the half packet of ranch seasoning in a bowl, I've found the easiest way to do this is with a fork. Spread the cream cheese evenly over the dough with a spoon, careful not to rip up parts of the dough.
• Layer your veggies on! I always do mine- carrots, celery, broccoli then I split it into half. My half continues with onions and tomatoes and then the whole thing topped off with cheese. We cut it into 8 squares for dinner, smaller when it's an appetizer or for a party :)



**Of course all of the veggies and topping are at your own discretion. My husband doesn't like tomatoes or onions, so I leave those off his half. Sometimes we add some shredded chicken. It's really whatever your heart desires.

I really love this recipe and it will always remind me of my mom and home in general. It's an extremely easy recipe and extremely pleasing to the tummy. I hope you all enjoy... stay tuned for another recipe later tonight :)