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Cold Veggie Pizza Appetizer

This dish is the perfect summer appetizer.  It’s cold, colorful, and so simple to make.

The recipe below can be doubled or even tripled to feed a hungry crowd.  This amount yields enough bites to fill a large platter ( actual photo below ).

First you’ll need one tube of Pilsbury Crescent Rolls.  Open the package and unroll all of the pieces into flat triangles on an ungreased cookie sheet.  Bake in 375 pre-heated oven for about 6 minutes.  Package states 8-13 minutes, but that’s for rolled up dough–you do not want this crust to burn.  Check on them and as soon as they have a hint of golden brown, pull them from the oven.

While the dough is baking mix 8 oz ( one package ) of cream cheese with a half a cup of sour cream and 2 tablespoons of dill seasoning.  You may need to microwave the cream cheese for a few seconds so it’s easy to blend.  After this is uniformly mixed place back in the fridge to keep cool.

Next, chop an array of rainbow veggies to use as toppings.  For this particular recipe I like to use: basil leaves, red onion,  small seedless cukes, orange and yellow pepper, and cherry tomatoes.  This combo looks super colorful and tastes amazing.  Dice these veggies fairly small–check out my photo below for an idea.  Set aside veggie mix in fridge.

Once the dough is finished allow it to cool for AT LEAST 30 minutes.  Spread cream cheese mixture on each piece of dough.  Then, sprinkle your chopped veggies generously over the top making sure almost all of the surface area is covered.  Last, take a pizza cutter and cut the dough into tiny bite size pieces.  Chill for at least one more hour and then enjoy!

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