VEGGIE PIZZA WITH RANCH AND SOUR CREAM RECIPES

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.

Steps:

• Heat oven to 425°F. Line two 15x10x1-inch pans with foil, and spray with cooking spray.
• In large bowl, add chicken wings and oil; mix well. Stir in ranch dressing mix and red pepper; toss to coat evenly.
• Spread wings in pans, skin side down. Bake 20 minutes. Remove from oven, and turn wings over. Return to oven, rotating pans, and continue baking 15 to 20 minutes or until no longer pink and temperature at least 165°F.
• Serve with ranch dressing.