I grew up attending a very small country church. The very same church where my mama remembers sitting on the pews amongst her 9 brothers and sisters, listening to the sermon and swinging her legs. I can just see her now.
One of the things I remember about that little country church is the annual pie supper that was always held during the week of Thanksgiving. I think we all looked forward to sampling those pies. Pecan, peach, sweet potato, pumpkin, lemon meringue, and so many more! My mama always prepared a savory pie for the church gathering. It was a pizza pie. I remember it as a welcome break amongst the sweetness of all those other pieces of pie on my plate at the pie supper each year. I’m so glad that I am able to share it with my own children, and now with all of you here.
Ingredients2 1/2 packages crescent rolls 8 oz. cream cheese 1/2 cup ranch dressing 2 to 3 cups diced veggies such as onions, peppers, broccoli, zucchini, cucumber,
Instructions1. Press crescent rolls flat into cookie sheet, so that it looks like a pizza crust. Be sure to press the creases together to avoid separation. 2. Bake in oven according to package directions. 3. Once done, allow to cool completely. 4. While crust cools, mix together ranch dressing and cream cheese until smooth. 5. Dice veggies if you have not done so already. 6. Once crust has cooled completely, spread cream cheese and ranch mixture onto crust, leaving a small ‘edge’ uncovered all the way around. 7. Sprinkle on desired veggies, and serve!
This pizza is great for lunch or dinner, and if you ask my teenage son, he will say it suits for breakfast, too! Enjoy!
Wendy is a homeschooling mama to five who loves to encourage others along the homeschooling journey. She also considers herself a ‘foodie’ and is always ready to try a new recipe in the kitchen. You will find Wendy writing about homeschooling, food, and other life events on her blogs, Following in His Footsteps and Southern Test Kitchen.