Welcome to Rebecca Case Cooks!

I like to cook. And I like to see pictures that go along with recipes, and I want to be pretty sure it will taste good, all BEFORE I even attempt to make a new recipe. So I decided to share my experience. I will be making a new recipe each week, and sharing my thoughts with you.

Where I live, it has been in the 90's most of this week. So I was looking for something cool. And I knew that I was going to be going to the farmer's market this summer, so I wanted it to include lots of veggies. So I found this: Cool Veggie Pizza. Seems to fit the bill. So, here we go.

Recipe:
Cool Veggie Pizza
Ingredients:
1 package (8oz) refrigerated crescent rolls
2 packages (8 oz each) cream cheese, softened
1 Tbls Dill weed
1 1/2 Tbls mayonnaise
salt and pepper to taste
Fresh vegetables, finely chopped:
green onions, cucumber, zucchini, mushrooms, tomatoes, green onions, etc.

Preheat oven to 350 degrees Fahrenheit. Spread crescent roll dough on 13 inch pan and pinch seams together. Bake 10-12 minutes or until lightly brown. Remove from oven and let cool completely.

Blend cream cheese, mayonnaise, dill seasoning, salt and pepper. Spread cheese mixture on top of cooled crescent roll crust.

Sprinkle veggies in a layer over cheese. Refrigerate before serving.















This tasted AWESOME!
I have a lot of Pampered Chef(c) products, so that is what I use. I made a few changes.
1. I used 2 cans of crescent rolls, and rolled them out with a pastry roller. And I sprayed the crust and the roller with olive oil to make sure it didn't stick.
2. I had to bake the rolls for about 15 minutes, possibly because I used the stone.
3. I forgot the salt and pepper, but I really didn't miss it at all. The dill gave it so much flavor.
4. I wanted it to be as colorful as possible, so I used yellow bell peppers, onion, cucumber, tomato, carrots, broccoli, about 1/2 cup each.

This is going to be a GREAT one this summer, and I feel like I am being healthy with all those veggies!

Now it's your turn!