PIZZA RANCH BREADSTICKS RECIPES

Steps:

• Cut breadsticks into quarters or pizza dough into small pieces. Remove pepperoni from package and cut into smaller pieces; save remainder for another use. Mix all ingredients in a bowl and toss so oil is spread evenly., Spread mixture in greased 13x9-in. baking dish or fluted tube pan. Bake at 350° for 35 minutes or until top is brown. Be sure center is thoroughly cooked; if not, continue baking and check every 5 minutes until done. Flip pizza onto serving plate and serve with marinara sauce for dipping if desired.

Steps:

• Pre-heat the oven to 375F.
• Unroll the dough and separate along the pre-cut vertical lines {not the diagnol lines for the individual crescent rolls}. Fold these in half to double the dough.  
• On an ungreased cookie sheet or pizza sheet, start laying the dough down to form a circle. Press the dough down so the width of the ring is approximately 4 inches.  {NOTE: If you have a smaller cookie sheet, you may not use all of the dough.}  I used an upside bowl on the inside of the ring to get a nice even circle and then just placed the dough around it.
• Bake for 10-12 minutes or until the crust is golden brown.  The baking time can really vary depending on the thickness of the dough, so be sure to check it often to avoid burning on the bottom.  If your pastry is puffing up a lot, you can poke it with a fork so it doesn't rise as high. Remove from oven and cool completely.
• In a small bowl, mix the cream cheese, sour cream, and seasonings until well combined and smooth.  Spread evenly over the crust and then add the broccoli, cucumbers and red peppers.  Press the vegetables lightly into the cream cheese. Top with mini grape tomatoes.  Use the bottom of the red pepper and two strips of red pepper to make the bow.
• While you can serve this immediately, I prefer it chilled.  Cover with Saran wrap and refrigerate for 1-2 hours prior to serving.