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Rainbow Pizza/Based on Cool Veggie Pizza by Pampered Chef

Kraft Memeber Recipe
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Makes: 1 large serving tray Total Time: 2 hr
Category: Appetizers Sub Category: Other Cold Appetizers

what you need
  • 2 cans (8 ounces) refrigerated crescent rolls
  • 1 package (8 ounces) cream cheese
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon dill weed
  • R - 2 Roma tomatoes
  • O - 1 carrot
  • Y - 1 yellow squash
  • G - Broccoli
  • B - Black olives - finely chopped about half a small can
  • W - White mushrooms- 2 or 3
  • V – Purple onion
  • Approximately 1/4 cup finely grated, parmesan or Asiago cheese
make it
Preheat oven to 350 deg. F. Spread dough on cookie sheet in 1 large rectangle. Pinch seams together. Bake until lightly brown. Remove from oven and let cool completely. This can be done the day before

Blend together softened cream cheese, mayonnaise and dill weed. Spread the cheese mixture on top of the cold crust. Sprinkle a layer of each finely chopped vegetable over cheese layer. I usually try to end with broccoli and tomatoes and olives to get the overall appearance I want. Garnish with finely grated parmesan or Asiago cheese.

Cut into approximately 2 inch squares to place on serving tray. If you let set in refrigerator at least 30 minutes before serving it tastes best, but I wouldn't make more than 8 hours ahead because it gets soggy.
Don't let the prep time scare you. The time estimate is to allow the crescents to cook and cool before preparing.

You can chop the veggies while the crescents are cooking and cooling.

It only takes about 1/4th a cup of each veggie. Put wax paper over then plastic if you need to store or transport so the veggies don't stick to the plastic.
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