LABOR DAY RECIPE IDEA with LOTS of VEGGIES

With all the fresh vegetables people are able to access at this time of year, from your own garden or farm stands, you can cook up some really nice surprises for your family and friends, whether you are entertaining or not for the weekend. Hopefully, the weather will permit cook outs, and the like. But weather or not, the following recipe for an appetizer is loaded with veggies and sure to please even the pickiest eater. I recently made this for a church get together and I heard comment s from some of the teens... "This really isn't zucchini on here, is it?"

I call this recipe vegetable pizza. But don't be fooled, it is not at all like vegetable pizzas you have had before. Fast, easy to make, take along, serve, this hopefully will become a favorite of yours too.

Anyway the following recipe can be as varied as you would like to make it! Add different vegetables, or don't use the ones I suggest depending on your tastes. Creativity in making this s probably the best part!

Ingredients:

1 package Pepperidge Farm Puff Pastry
1 eight (8) ounce bar of cream cheese.
½ cup sour cream
½ cup to one cup very thinly sliced zucchini (or mix yellow summer squash in)
1 cucumber sliced very thin (I use the picklers, not the dark green waxy type)
1 can medium olives sliced thin.
2 tablespoons fresh chives
1 to 2 tablespoons fresh parsley
½ pound fresh mushrooms sliced thin
1 green pepper sliced very thin
12 to 15 grape or cherry tomatoes cut in quarters
1 shredded or grated carrot
½ teaspoon seasoned salt
½ teaspoon celery salt
Fresh ground pepper to your taste

Variations: I like to put on sliced quartered canned artichokes.

Directions:
Thaw the box of puff pastry. There are two packages in each box, double recipe if you use both. They unfold into sheets and are easily separated into three rectangles. Bake according to package directions. Remove carefully when done baking from baking sheet and put on serving platter (or tin foil if you are taking this to some gathering).

Slice horizontal in half. Take the tops off, place on the side. Let cool.
With electric mixer, beat cream cheese and sour cream until it is of spreadable consistency.
When pastry is cool enough, spread the cream cheese mixture carefully, so as not to get crumbs all over.
Place layers of vegetables on top of cream cheese. Sprinkle with Seasoned Salt and Celery Salt, chopped chives and using scissors, snip parsley on top.
Place the tops of the pastry on top of the vegetables. Place in refrigerator, lightly covered.
To serve, slice like a sandwich, and arrange on platter or tray.

Refrigerate leftovers (if there are any!)