Monthly Archives: November 2013

 ‘Tis the season again!  The Fall/Holiday potlucks have begun.  🙂

In a quest to eat a bit healthier, I made this dish recently.  For my office-mates.  You know, the team who rarely touch vegetables.

Yep, at our office we have four important food categories:  cheese, bbq sauce, cool whip and chocolate.

If a pot-luck dish doesn’t contain one of those four items (and lots of it), it’s out like a fat kid in dodge-ball.

photo from Allrecipes.com

Make no mistake, this shouldn’t be considered health food.  The base of crescent dough, cream cheese and sour cream is enough to slow a few arteries down.  But the crunchy fresh veggies on top counteract the richness of the base resulting in a creamy/crunchy and tasty appetizer.

Here’s how to make your very own Vegorama Pizza:

You’ll need:

• 2 – 8 oz packages refrigerated crescent rolls
• 1 cup of sour cream
• 1 – 8 oz package of cream cheese, softened (I used Jalapeno flavored)
• 1 teaspoon dried dill (don’t skip this!)
• ¼ teaspoon garlic powder
• 1 package of dry ranch dressing mix  (I use 1/2)

Toppings

• 1 green onion, chopped with greens
• 3-4 radishes, chopped
• ½ red pepper, chopped
• 1 large carrot, peeled and chopped
• 1 large bunch of broccoli (about 1 cup), chopped
• Shredded cheese

Directions

1. Remove crescent dough from the fridge and let it sit on the counter while you pre-heat the oven to 350 F.
2. Coat a large cookie sheet with non-stick cooking spray.
3. Roll out the crescent roll and press it into the pan; you’ll want to “connect-the-dots” as in pieces so you end up with one solid piece of dough.  Pierce the dough with a fork and then let stand for about 5 minutes.
4. Next, bake for 11 minutes; remove from oven and let cool 20 minutes.
5. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill, garlic and ranch dip mix.
6. Spread this mixture all over the cooled crust.
7. Top with onion, carrot, broccoli, radish, bell pepper and broccoli  and then sprinkle shredded cheese across the top.
8. Cover and let chill about an hour.
9. Once chilled, cut it into squares and serve.  (I made this the night before a pot-luck and simply cut into squares, layered with waxed paper, covered and served the next day.. Results?  Zip. Bang.  Gone!)

“It is good to have an end to journey toward; but it is the journey that matters, in the end.”  ― Ernest Hemingway.

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