Spicy Ranch Veggie Pizza Appetizer

Here is an old favorite with a slight twist. Growing up, we always had this veggie pizza appetizer at different events.  I had forgotten about it until my sister in law, Heather Deacon, made it recently.  I decided to make it for our Superbowl gathering yesterday.  We ended up with so much food that I did not actually make it until today.

The twist happened by accident, as most seem to happen. I was in a rush when I stopped at the store and quickly grabbed a packet or Ranch Dressing Mix.  Here is what I grabbed...

I didn't even know they had a spicy option.  I'm always wishing I liked more spice than I do.  I decided to go with it. The spicy added a nice flavor.

1.  Press out 1 tube of refrigerated crescent rolls into cookie sheet.  I ended up pressing it out onto our pizza stone.  The cookie sheet gives you better shape.  Bake for 10 minutes at 375.  Let cool for 10 minutes.

2.  Mix 1 package sour cream with 1 packet Spicy Ranch Salad Dressing Mix.  Sometimes I do less than a full dressing packet to avoid some of the salt.  Spread evenly over cooked crescent roll crust.

3.  Dice up your choice of vegetable toppings.  I used broccoli, carrots, cauliflower, and tomato on this pizza.  Other topping ideas include:  olives, cucumber, zucchini, mushroom.  Toss veggies over the cream cheese mixture.

4.  Sprinkle shredded cheddar cheese over top and serve.

The pizza works great as an appetizer or as a main dish.  If you want to avoid some of the calories, skip the last step with the cheddar cheese.  It still tastes great with the veggies and cream cheese mixture.  If you go with the non spicy ranch dressing mix, there is a low sodium option that I recommend.