Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

BLT Pizza




Source of Recipe


unknown


List of Ingredients




1 package refrigerated crescent rolls
1/2 cup mayonnaise
1 - 8oz. cream cheese, softened
1 packet dry Hidden Valley Ranch Dressing
6 slices of bacon, cooked, drained and crumbled
1 cup shredded lettuce
1 medium tomato, chopped
8 oz. shredded cheddar cheese
1/4 cup green onion slices







Recipe



Mix the mayo, cream cheese and Hidden Valley Ranch packet together until smooth...set aside.
Preheat oven to 350°. Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14" pizza pan, with points toward the center and wide ends toward the outside. Pat out dough with fingers to 12" circle, pressing seams together to seal.
Bake 12-15 minutes or until golden brown. Remove from oven, cool completely.
Spread the creamy mixture evenly onto crust. Sprinkle with bacon. Top with lettuce, tomato, cheese, and onion.
Cut into wedges to serve.