Saturday, Bayday, Bayday!!
My sister has been visiting for the past week and we’ve been having an absolute blast. One of our jokes is that no one can make us laugh more than ourselves, except maybe each other. Don’t worry, I know you’re probably giving me the side eye right now because reading that doesn’t make much sense. Like most families, and especially sisters, we have a lot of inside jokes and from the outside looking in we are just weirdos. Actually from the inside looking out we’re pretty strange too — but we have FUN which is the most important part.
One of the fun things we did during her visit was have Saturday Bayday Bayday (best said like the motorsports commercials “Sunday, Sunday, Sunday”). Around lunch time we headed out to the bay with a few friends for a day of frisbee, sunbathing, eating, and good fun. Unfortunately we wound up cutting the day a little short when the sun disappeared and the clouds showed up, but the rest of the day was still a blast. And of course there was no shortage of food.
I’ll be sharing a few of those recipes in the next few weeks and I thought I would start with this super easy appetizer. I think this is one of things that everyone has had and everyone has their own way of making. This just happens to be the way I made it. I didn’t use a recipe as I have had it a million times and felt pretty confident about making it without one (but I did take notes so I could share it with you). It must have been a big success because it was a crowd favorite. Good news is it was also easy!
Cold Veggie Pizza Appetizer
(Sunny Side Up recipe)
2 cans of refrigerated croissant dough (I used Trader Joe’s brand)
1 cup cream cheese, softened
1/2 cup Greek yogurt
1 clove garlic, minced
1/2 packet Ranch dressing mix*
1/4 tsp black pepper
1/2 tsp celery seed
1/4 tsp paprika
2 cups chopped veggies of your choice**
*1/2 packet was plenty for my tastes, but taste the dressing as you’re mixing and add more if needed ** I took the easy way out and bought a mixed bag with broccoli, cauliflower and carrots, and chopped it up. Bell peppers, onions, even cucumber would also be great.
Unroll the cans of croissant rolls and place on a baking sheet. Press together so it forms one big rectangle without seams. Bake according to package and allow to cool.
In a mixing bowl, combine the cream cheese, Greek yogurt, Ranch, and seasonings until smooth.
Spread the dressing over the crust in an even layer. Top with chopped veggies and cut into even squares. Serve cold.