Swim Meet Veggie Pizza

 

Photo Credit: Taste of Home

 

Or in my case, post-swim meet veggie pizza. Based on experience and superstition, I had a carefully crafted list of foods permitted before or during competition. During the summer, when meets were shorter and less serious, my friends and I would often buy a slice at the beginning of the meet (because it always sold out) and squirrel it away for later. 

Google Maps view of the pool where I worked for nine summers.

It's perfect for a snack/appetizer at gatherings, although we occasionally make it for dinner/lunches as well!

INGREDIENTS

• 2 (8 ounce) packages refrigerated crescent rolls
• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (1 ounce) package dry Ranch-style dressing mix
• 5 cups mixed fresh veggies, chopped (e.g., broccoli, tomatoes, green peppers, carrots, cauliflower)
• 1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. Roll out the crescent roll dough onto a lightly greased/sprayed 9x13 baking sheet.

-         The crescent rolls will have to be "pieced" together to cover the cookie sheet completely; dip your finger in cold water and run along the "seams" to make them stay together. Punch some small holes in the dough before baking to avoid "large bubbles" in the dough.

3. Bake crust for 12 minutes Remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. A hand mixer or elbow grease is required to ensure a smooth mixture.
5. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer.
6. Chill for one hour, slice and serve.