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This tasty pizza will disappear in a hurry at your next gathering, so you may want to prepare two! "It's a great snack or light supper, especially for warm summer days," relates Mary Lynd of Minford, Ohio.
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Originally published as Veggie Appetizer Squares in Quick Cooking July/August 2005, p59
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Aug. 03, 2012 by Karen.Buske
It's me again, once I bake the crescent, I let it cool and than add cream cheese mixture and top with vegetables and cheese but I don't bake it again. I serve as is, cold. Try it, you'll like it.
Since 1992 I have been making this. A friend brought it over one Christmas night and I've been making it ever since. I also like to "finely" chop the vegetables. People who normally doesn't care for veggies will eat this. It taste so good. I will vary on the type of cheese I use, sometimes its sharp cheddar or whatever tickles your fancy. People always asks for the recipe.
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