TOMATO AND OLIVE PIZZA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 2 tubes crescent rolls 1/2 cup mayonnaise 8 ounce package cream cheese softened 1/2 cup sour cream 1 package dry ranch dressing mix 2 cups shredded cheese 1/4 teaspoon dill 3 teaspoons Tabasco sauce 2 tomatoes sliced 1/2 cup sliced green and black olives Spread dough on a jellyroll cookie sheet then press to edges and press seams together. Bake as directed until golden brown and cool. Combine mayonnaise, cream cheese, sour cream, ranch mix, dill, Tabasco and 1 cup cheese. Mix well and gently spread over cooled crust. Top with tomatoes and olives then remaining cheese. Refrigerate until ready to serve.

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