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There isn’t a reason I can think of to not make this, so if you haven’t tried it — get to it! You can swap any of the vegetables to your liking. Use up those garden veggies on this vegetable pizza!
Ingredients
- 1 Loaf Rhodes White Bread, thawed and risen (about 4-5 hours at room temperature)
- 1 (8oz) package cream cheese
- 1/2 cup sour cream
- 1 (1oz) packet dry ranch dip mix
- 1 Tbsp dried chives (2 Tbsp fresh)
- 1/2 cup shredded cheddar cheese
- 1/2 cup broccoli florets
- 1/4 cup baby carrots, sliced
- 1/4 cup cherry tomatoes, quartered
Instructions
- Roll the thawed loaf of Rhodes White Bread into a rectangle on a large greased baking sheet. Then poke holes all over the dough with a fork.
- Bake at 425 degrees Fahrenheit for 10-13 minutes or until golden brown.
- Using a hand mixer, beat the cream cheese, sour cream, dry ranch mix, and chives in a large bowluntil well blended.
- Spread the cream cheese mixture over the cooled crust leaving a 1/2-inch of crust exposed on the edges.
- Sprinkle with cheddar cheese and top with fresh cut vegetables.
- Cover with plastic wrap and refrigerate until ready to serve.
- To Serve: Remove plastic wrap. Cut the cold vegetable pizza appetizer into rows 2x4. Then cut each rectangle in half diagonally to create 16 triangles. Enjoy!
