Veggie Pizza Cups8 ounces cream cheese, softened
1/2 cup sour cream
1/4 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried dillweed
salt and pepper to taste
1 can crescent rolls (they make one with no seams but it's not light)
Various veggies and favorite toppings
Roll out crescent roll dough, press seams together if that is the type you purchased. Cut into 24 even squares. Press lightly onto back of mini muffin tin. Make it look like a checker board leaving blanks in between or they will puff up and stick to each other.
Bake according to directions, maybe a little less. When they are golden brown they are done. Take them off and put them on a cooling rack.
Mix rest of ingredients together. Taste and add more or less spices as you like it. You could also use some premixed Ranch dressing dry packets. Use disposable decorating bag and star tip and fill each one. Quick and easy!
Have a relish tray full of diced carrots, green peppers, tomatoes, bacon bits, cheese, green onions, whatever veggiess you like for guests to assemble their own. They are easy to pick up and eat and everyone can have the type of veggie pizza they like without having to pick off the stuff they don't!
These are addictive and best of all you add what you want for toppings.ReplyDelete
Thanks for sharing with Foodie Friday! These sound amazing. I am always looking for new ideas for our Sunday night snack supper.ReplyDelete
Have a great weekend!
Tonya from 4 little Fergusons
These look wonderful! All the food combinations I love. Come visit us. We have a terrific pasta dish this week.ReplyDelete
Such a great idea! These would be great for appetizers or dinner! Love it! Thanks for sharing at Foodie Parties.ReplyDelete