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Use crescent roll dough and ranch dip to bake up these cute mini veggie pizzas appetizers, perfect for your next party!
It’s party season! Do you love holiday parties as much as I do? I love getting together with family and friends and celebrating the season.
And the party food at this time of year? It always makes me smile.
These Veggie Blossoms are a simple recipe for those of you who like a no-fuss appetizer.
1. They start with a roll of Pillsbury Crescent Rolls. You’ll unroll the crescent rolls from the tube and have 8 triangles. Press out each triangle just a little so that it is flat. Use a pizza cutter to cut each triangle into three smaller pieces. It doesn’t matter exactly how you cut these, but give make sure they have points. I ended up with two triangles and one diamond-like shape from each crescent roll triangle. You’ll end up with 24 small pieces to place into mini muffin tins.
2. My favorite ranch dip is Hidden Valley Ranch seasoning packets that you add to sour cream. You can use this, pre-mixed ranch dip, or even some ranch salad dressing to add a dollop of dip in the cups.
3. The most time consuming part of this recipe is to cut the broccoli and cauliflower. Because these are little cups, you’ll want to cut your veggies very small. The good news is that because the cups are small, you won’t need very many veggies cut up! I threw a few baby carrots in my Ninja Chopper and within seconds had tiny little pieces, perfect for a splash of color in these veggie appetizers. I didn’t try doing this with the broccoli and cauliflower, but I may have to next time!
4. These Veggie Blossoms can easily be made ahead of time. And I love that they are not a hot appetizer, so you don’t have to worry about keeping them warm for your party.
Aren’t these mini veggie pizzas cute? And I love that they look like a lily. They’d be great for spring time or Easter, too!