Summer Veggie Pizza Buns Recipes

Steps:

• Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

Steps:

• 1. PREP, part one: Preheat oven to 350* Lightly grease/spray jelly roll sized pan. Pat out the two rolls of refrigerated crescent rolls, sealing the perforations as you go. Bake until golden brown, 10-12 minutes.
• 2. PREP, part two: Thinly slice various raw veggies (I like them nearly paper thin, if possible). I use: sweet purple or Vidalia onions, sweet yellow or orange peppers, broccoli, shredded carrots, cherry tomatoes (just cut in half) and every now and then, mushrooms and black olives.
• 3. While the crust is cooling, whip the softened cream cheese, then add the sour cream and ranch dressing mix. Mix until thoroughly blended and slightly "airy". **NOTE: You can add a couple of tablespoons of already-prepared ranch dressing or mayo to make it easier to spread, if needed.**
• 4. When the crust is cooled, spread the cream cheese mixture evenly over the crust. Arrange the sliced veggies over the crust and cream cheese mixture. Sprinkle the finely shredded cheddar over top. Serve within one hour as the crust will begin to get soggy. This is SO refreshing at picnics (Memorial Day and Independence Day are my favorites for this) along with a watermelon filled with cut up fruit!

Steps:

• PUT PIZZA SAUCE IN BOWL.
• DRAIN JUICE FROM MUSHROOMS AND ADD.
• CHOP ONION& GREEN PEPPER INTO SMALL PIECES AND ADD TO MIXTURE ALSO.
• GRATE MOZZARELLA CHEESE, LEAVE SOME FOR TOP OF BUNS.
• MIX INGREDIENTS, UNTIL FAIRLY THICK CONSISTENCY.
• SLICE TOMATOES, AND MEAT IF DESIRED.
• PUT PIZZA BUN MIXTURE FROM BOWL ON BUNS OR BREAD, TOP WITH TOMATOES, MEAT, AND MOZZARELLA CHEESE.
• PLACE BUNS ON COOKIE SHEET AND BAKE FOR 15 MINUTES OR SO UNTIL COOKED, THEN BROIL FOR A FEW MINUTES UNTIL CHEESE IS BROWN.

Steps:

• Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

Steps:

• Split bun of your choice in two crosswise.
• Spread with cream cheese, 2 tablespoons on each side.
• Place tomato slices, half on each side of bun.
• Sprinkle with salt and pepper to taste.
• Place a ring of each sweet pepper on each side.
• Place 4 slices cucumber on each side, sprinkle each side evenly with green onion and again salt and pepper.
• Sprinkle each side evenly with shredded lettuce and season again.
• Place one slice of cheese on each side.
• Place on foil lined cookie sheet and place under broiler for about 30 seconds or until cheese is melted, as short a time as possible to keep it all crisp.
• Remove to plates and garnish with carrot and celery sticks.
• Enjoy!