Wookiee Hut Cuisine presents:
Vegetable Canapés, Served Cold
by Rosie and Susu

Revenge, it's said, is best served cold. Ysanne Isard remembers this every time she orders up this raw vegetable "pizza" be made for her. It makes 18 canapés, but a person can easily eat these tasty appetizers all by themselves. She likes to indulge when she is feeling selfish and angry, and can't wait to rip someone's head off. The crunchy topping and two cheeses atop a crescent roll crust is the perfect thing to munch and crunch through when frustrated and vengeful. Being Isard, she has a lot of those days ... At least the raw vegetables are good for her!

  • 3 packages refrigerated crescent rolls (the kind that comes in a tube)
  • 8 ounces cream cheese
  • 3 tablespoons sour cream
  • 1 package powdered, dry ranch dressing mix, other powdered dip mix
  • 1 cup broccoli florets
  • 1 cup carrots, diced into inch pieces
  • 1 red and/or green pepper, diced into inch pieces
  • 1 cup green onion or scallions, cut into inch pieces
  • 1 cup plum tomato, diced
  • 1 cup cheddar cheese, finely shredded
Unroll the crescent rolls and spread them in a 9 x 13 inch jelly roll or lasagne pan or cookie sheet, pinching and pressing together the perforations and gaps between the pieces of dough to make a continuous sheet. Bake at 375° for 15 minutes or until golden brown. Remove from the oven and let cool completely.

Soften the cream cheese in a bowl add the sour cream and dry ranch dressing mix. Mix with a fork until smooth and spreadable. Spread it over the cooled dough. Cover the cream cheese mixture with the diced vegetables and the shredded cheddar cheese and press down lightly so the vegetables don't fall off.

Cut the "pizza" length-wise into thirds and cross-wise into sixths to end up with 18 pieces. Serves 6 to 8 generously as appetizers ... or serves one selfishly.

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