I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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Last week I told you about my youngest daughter Milena making dinner and dessert for us after taking a foods class with Mrs. Barbee at school. The section they were studying was fruits and vegetables and she had a slew of recipes she wanted to try, including the appetizer below. I have to say, everything she made was delicious, so thanks again Mrs. Barabee.
This next recipe is easy to prepare and can be made in no time at all. It’s also great to have on hand for all of that holiday company stopping buy in the next few weeks.
Veggie pizza appetizer
1 package crescent rolls or seamless dough sheet (not the pizza crust)
1 8 ounce package cream cheese, room temperature
1 tablespoon dill weed (I used 1 teaspoon)
½ teaspoon garlic salt or season salt (minced fresh garlic may be substituted with a shake or two of salt. It adds a bit of bite to the spread)
6 tablespoon mayonnaise
2 tablespoon milk or cream
Veggie options (pick & choose)
2 tablespoon chopped onions
½ cup cauliflower, quartered
½ cup small broccoli florets
½ cup carrots, grated or chopped
½ cup mushrooms, sliced
½ cup green, red or yellow peppers, chopped
½ cup sliced black olives, (nope)
Preheat the oven to 350 degrees F.
Open the package of crescent rolls and unroll onto a small, ungreased jellyroll pan pressing the dough into the ends to cover the pan. Bake about 10 minutes until golden brown and set aside to cool.
In a small bowl, blend together the cream cheese, dill weed, garlic, mayonnaise and milk until smooth. Spread over the cooled crust and sprinkle with veggies. Serve immediately or chill 1 to 2 hours before serving.
I found that the spread actually makes enough for two sheets of pizza or instead use two packages of crescent rolls in an ungreased 15-by-10-1-inch pan and bake as directed above.
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