Air Date: May 22, 2001
LeeSa Nelson was Miss Judi's special guest tonight! LeeSa is an independant Pampered Chef consultant and she brought a lot of goodies to demonstrate!! If you are interested in contacting LeeSa, please give us a phone call at (251) 666-1565 or simply drop us a note!! LeeSa and Miss Judi demonstrated a delicious recipe from Pampered Chef ... Cool Veggie Pizza
(Preheat oven to 350 degrees.) 1 package (8 ounces) refrigerated crescent rolls 1 package (8 ounces) softened cream cheese 1 1/2 teaspoons mayonnaise 1 garlic clove (pressed) 1 teaspoon dried dill weed Salt and pepper to taste 2 cups assorted fresh vegetables such as:
broccoli cauliflower cucumber green or red bell pepper tomato green onions mushrooms carrots zucchini yellow squash
Unroll crescent dough and separate into 8 triangles. On 13" Round Baking Stone, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Dough and Pizza Roller, roll out dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven and let cool completely. In 1-Qt. Batter Bowl, combine remaining ingredients except vegetables; mix well with Super Scraper. Spread cream cheese mixture evenly over top of crust. Prepare assorted vegetables as directed in Cook's Tips (provided below!) and sprinkle over top of pizza. Refrigerate 30 minutes. Cut into squares with Pizza Cutter; serve using Mini-Serving Spatula.
Cook's Tips
To prepare vegetables, chop broccoli, cauliflower, cucumber, and bell peppers using Food Chopper. Coursely chop tomato and slice green onions using 5" Utility Knife. Slice mushrooms using Egg Slicer Plus. Crinkle cut carrots with Garnisher. Julienne zucchini and yellow squash using Ultimate Slice & Grate. The Pampered Cheff Pantry All-Purpose Dill Mix can be substituted for dill weed.