"Deli Sub" Pizza

8 servings

1 package crescent rolls
1 package cream cheese
¼ cup mayonnaise
2 teaspoons yellow mustard
2 cups finely shredded lettuce
4 ounces shredded ham
2¼ ounces shredded cheddar cheese
2¼ ounces shredded Swiss cheese
½ cup finely diced onion
1 medium tomato, chopped
1/3 cup Italian dressing
2 ounces sliced black olives

Preheat oven to 450. Spray a rimmed 9x13 cookie sheet. Gently pat rolls into pan. Bake 5-7 minutes. Cool on wire rack. In small bowl, combine cream cheese, mayonnaise, and mustard. Spread evenly over cooled crust. In large bowl, combine lettuce, ham, cheeses, olives, onion, and tomato. Add Italian dressing and mix gently to coat. Sprinkle lettuce mixture over crust. Chill until ready to serve.

Chicken Fajita Pizza

4 - 6” flour tortillas
1 1/2 cups shredded Mexican cheese blend
1 cup shredded cooked chicken
1/2 cup salsa
1/2 cup chopped green bell pepper
1/2 cup chopped tomato, seeded
1/4 cup olive slices

Heat oven to 350. Place tortillas on cookie sheet; sprinkled 2 T cheese on each. Bake 4-5 minutes or until melted. Toss chicken with salsa; spread on tortillas. Toss peppers with remaining cheese; sprinkle over chicken mixture. Bake 7-10 minutes or until thoroughly heated and cheese is melted. Top with remaining ingredients.

Vegetable Pizza

1 package crescent rolls
1 8 oz package cream cheese, softened
1 cup sour cream
2 Tbsp. Miracle Whip
1 package Hidden Valley Ranch dressing mix
Seasoning salt, to taste
Variety of vegetables, chopped
Shredded cheddar cheese

Spread crescent rolls out on pan; bake according to package. Let cool. Mix together cream cheese, Miracle Whip, Ranch mix, and seasoning salt; spread on cooled crust. Top with vegetables and cheese.