Being the middle of November it is hard to wrap my head around the fact that Thanksgiving is a few short days away. To be honest right now it’s hard to wrap my head around anything. My beloved Snickers passed away early Sunday morning and I am a bit of a mess. I always try to keep things fun and festive on Hungry Happenings, but today I am very somber and am having a difficult time finding the fun.
|Snickers, you will be missed. We love you!|
Snickers brought joy to our lives for 14 years and saying good-bye was the hardest thing I’ve done in a very long time. Sitting on the floor with him at the vets office watching him take his last breaths brought up so many emotions. The moment before he passed I flashed back to when he was a puppy and I had just met the man who would become my husband. I remember watching the two play on the floor together, and that is the very moment I realized I had fallen in love. I shared that memory as Snickers peacefully went to sleep for the last time. We were now all on the floor once again, but this time there was no playing, only kisses and tears as we said good-bye.
I’m sure you’ll understand if I’m absent here for a short while. I’ll be back with some holiday projects soon.
I hope all of my readers in the U.S., have a lovely Thanksgiving. I will give thanks this year for having had Snickers in our lives.
Thanksgiving will keep me busy as we will be celebrating twice. This year the leaves of autumn have truly been an inspiration and this time I’ve created some colorful Veggie Pizza Leaves that will make a great appetizer for Thanksgiving.
Veggie Pizza Leaves
1 roll Pillsbury Crescent Recipe Creations Dough Sheet* or a sheet of puff pastry
a bit of flour to dust your cutting board
1/2 – 1 cup Philadelphia flavored cream cheese
(Garden Vegetable, Chive & Onion, Spinach & Artichoke or Sun Dried Tomato & Basil)
1 – 1 1/2 cups finely diced vegetables (colored peppers, broccoli, carrots)
*if you can’t find the dough sheets, you can use regular crescent rolls, just be sure to pinch the seams together well before proceeding with the recipe
knife or pizza cutter
baking sheet lined with parchment paper
Preheat oven to 400 degrees Fahrenheit.
Lightly dust a cutting board with flour. Cut a leaf shape out of the dough using a knife or pizza wheel.
Carefully move the crescent roll leaf to a parchment paper lined baking sheet.
Bake for about 8 minutes until golden brown.
Use more Pillsbury Crescent Recipe Creations Dough Sheets to make various shape and size leaves for your veggie pizzas.
Spread Philadelphia cream cheese over the baked leaf. I used Garden Vegetable Cream Cheese on one leaf and Chive and Onion on another. Both tasted great once topped with the veggies.
Sprinkle diced veggies over top of the pizza. I covered the entire pizza so that my veggie pizza leaves had a beautiful array of autumn colors. I used red, yellow, orange, and green bell peppers, carrots, and broccoli. Adding brown mushrooms, green sugar snap peas, or any other fall colored veggies would be nice too.
Store your Veggie Pizza Leaves in the refrigerator for up to a few days. When ready to serve, place on a serving platter or nice cutting board and cut using a pizza wheel or knife.