| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 6 | Rhodes Texas White Rolls, thawed until warm and bubbly | |
| 1/2 | 1b chive flavored soft cream cheese, room temperature | |
| 1 | Cucumber, thinly sliced | |
| 2 | c | Cherry tomatoes, halved |
| 1/4 | c | Black olives, sliced |
| 1 | Green bell pepper, seeded and thinly sliced | |
| 1 | Onion, thinly sliced | |
| 1/4 | c | Parsley, chopped |
| 1 | ts | Basil |
INSTRUCTIONS
Preheat oven to 350. Knead rolls into a ball. Roll dough into a 13 inch circle and place in a 12 inch pizza pan, pressing dough to edges of pan. Bake 10-12 minutes or until lightly browned. Keep bubbles from forming in the middle of pizza by pressing down 5 minutes into the baking cycle. Remove from oven and cool. Spread crust with cream cheese. Arrange the vegetables in decorative patterns and top with onion rings. Sprinkle with chopped parsley, basil, and sat and pepper to tast. This can be made ahead and refrigerated. This recipe serves 8. Posted to EAT-L Digest 27 October 96 Date: Sun, 27 Oct 1996 22:58:30 -0600 From: Rhonda Grout <babydoll@ARTHUR.AVALON.NET>
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