My daughter asked me to bring an appetizer to a gathering at her home. Vegetable pizza is more exciting, in my opinion, than veggies and dip. Chopping the vegetables is the biggest part of the preparation.

I made it easy on myself by using the refrigerated dough sheets.

Ingredients

1 packet dry Ranch dressing mix

1 cup (8 ounces) sour cream

1 cup (8 ounces) cream cheese, softened

2 packages refrigerated dough sheets (can use crescent rolls)

1 cup fresh broccoli, chopped

1 cup cauliflower, chopped

1 cup tomatoes, diced

1 cup cucumbers, diced

1 cup shredded carrots

1 cup shredded cheddar cheese

Preheat the oven to 375 degrees.

Combine the Ranch dressing mix, sour cream, and cream cheese. Mix well and set aside.

Chop the broccoli and cauliflower, using the florets. Discard the thick stems or use in another recipe.

Dice the tomatoes and cucumbers. (I usually put these on my veggie pizza. Since my daughter doesn’t like them, I left them off this time. That’s the beauty of this recipe—choose the raw veggies that your family loves.)

Roll out the dough sheet onto a baking sheet and bake for 10 – 12 minutes or until lightly browned. Allow it to cool for 10 – 20 minutes. (I purchased 2 packages and placed one each on two different baking sheets so that half could remain in the refrigerator while the first one was being served.)

Spread the Ranch dressing mixture over the crust once it cools. Scatter the veggies, one type at a time, over the dressing mixture. Top with cheddar cheese.

Refrigerate for at least an hour. Slice and serve.

Hope your family enjoys it!

-Sandra Merville Hart