Sunday, November 29, 2015

Veggie Club Pizza

Did you enjoy a nice Thanksgiving holiday? About shopping, have you ventured out yet? Our family spent the day between both of our families, ending the night at the hockey game. It was a good day surrounded by our loved ones and good food. As for the shopping; the hubby and oldest went to one store and that was it. They picked up the two items they went for and came back home. I haven't really had the desire to shop so I'm staying put in the house.

Before Thanksgiving, we ended the work week with our usual potluck day. All staff members bring in a dish and we take over the conference room as we stuff our faces. We always end up with way too much food and spend our lunch hour chatting among each other and enjoying that relaxing time.

I chose an easy appetizer that I haven't made in years. It's quick to assemble the night before and can set in the fridge for awhile before serving. Did I mention that it's just really good too?

Now you can certainly keep this a traditional veggie pizza, but I love the addition of shredded chicken and crumbled bacon. It adds a bit of heartiness without being too heavy. In fact, I even kept a small section strictly only veggie for my vegetarian friend to enjoy.

Since I love experimenting and creating new recipes on a regular basis, I don't always rely on the same dishes when it comes to party planning. But this used to be one of my go-to appetizers for potluck gatherings or any time I had many mouths to feed. And even though I typically prefer to cook from scratch, even I can use some shortcuts. The crust starts with a couple tubes of crescent rolls and that's okay, they make for a tasty crust and everyone loves it.

We're officially into the holiday season, a time where every weekend seems to be a new party of some sort. It's the time of year where we're constantly whipping up desserts and appetizers to bring to parties. Tuck this easy one in a safe spot, you'll want it create it soon!

Veggie Club Pizza

2 tubes crescent rolls
8 oz. cream cheese, softened
1/2 cup sour cream
1 garlic clove, minced
1 tsp dill weed
salt and pepper
1 cucumber, diced
1 pint cherry tomatoes, halved or quartered
1/2 cup shredded or gated cheddar cheese
1 cup cooked, shredded chicken breast
6 slices cooked bacon, crumbled

Preheat oven to 350 degrees. Press crescent rolls out onto a large baking sheet (10x15-inch) and bake in oven for 12 minutes, just until crust is set and lightly browned. Remove from oven to cool while you mix up spread.

In a medium bowl, cream together cream cheese and sour cream until smooth. Add in garlic, dill weed and a pinch of both salt and pepper. When crust has cooled, using a knife or spreader, spread over crust.

Top with cucumber, tomatoes, cheese, chicken and bacon. Serve immediately or cover and store in fridge.

1 comment:

  1. Hi Steph! This is fabulous. I hope you bring it over to Food on Friday: Pizza. Cheers from Carole's Chatter


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