Welcome to Red Couch Recipes. Everyone in life should have a wonderful Aunt like I did. I had a lot of nice aunts, but my Aunt Ionia holds a special place in my heart. My parents gave me her name as a middle name. She did not marry and have children of her own, but she was a stellar Aunt to her 17 nieces and nephews. She loved to entertain and have people over to dinner. She hosted our annual Christmas Eve dinner at her apartment; it would not be uncommon for her to have 40 people. It was a sit down dinner, so some times there would be four tables, always nicely set with a centerpiece. She liked to cook for others and was always finding a new recipe to try.
Cold Pizza was one of the recipes that she liked to make. I think it makes a nice appetizer for the holidays, maybe cut into squares.
She was like a second mom to us. She took us out to restaurants and did other things that our parents did not have the time to do or did not have the money to spend. After her death in 2003, my cousin Cindy put together a book of memories and recipes. My sister Jaqueline and I are working on an updated version of that book, complete with pictures of her recipe. In the next little while I will be making a few of her recipes to add to the book honoring her.
Cold Pizza Recipe
Bottom Layer: 2 (8-ounce) packages of Crescent dinner rolls
Smooth out the crescent roll dough into 1 10 x 15-inch jelly roll pan. If you are using a round (pizza)baking tin, make two of them. Bake according to package directions, about 15 minutes. Cool and set aside.
Second Layer: 2 (8-punce) packages of cream cheese
2/3 cup mayonnaise (no Miracle Whip)
1 tablespoon dill weed
1/4 cup (low salt) taco seasoning
1/2 teaspoon salt, if desired (taste to adjust)
1/2 teaspoon pepper
Mix together well with a hand mixer or with a spoon, making sure to incorporate the ingredients well. Spread the mixture on the cooled crust.
Top Layer: 1/4 cup chopped fresh onion (green are fine)
1 cup chopped green pepper
1 cup chopped celery (I usually omit this)
1/2 cup green olives
1/2 cup black olives
1 large tomato, diced
1-1/2 cups grated carrots
1/2 pound shredded mild cheddar cheese
Distribute toppings over the pizza and top with the cheddar cheese. Refrigerate several hours or overnight. Serve cold.
Notes: Sometimes I have omitted the taco seasoning, and I have liked it just as well. Be extra careful with the salt, if you are adding green olives, because they are salty. You can also add mushrooms, cauliflower, broccoli, cucumbers or zucchini -- anything you like