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No pizza dough? No worries. This vegetarian pizza recipe can help you transform refrigerated crescent rolls, cheese and artichokes into a flaky pie to satisfy any Ranch craving.
refrigerated crescent dinner rolls
2 cans (8 ounces each)
shredded mozzarella cheese
¼ cup
artichoke hearts, drained
14 ounces
sliced pimentos, drained
14 ounces
grated Parmesan cheese, divided
¼ cup
2 tablespoons
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Unroll dough without tearing; press into 15x10x1-inch pan. Bake at 375°F for 10 minutes, or until cooked through.
Combine remaining ingredients, saving ¼ cup of Parmesan cheese to sprinkle on top. Spread ingredients on crust and bake at 375°F for 15 minutes. Remove from oven and sprinkle with reserved Parmesan.
Let stand 5 minutes before cutting into 2-inch squares.
