CLEVELAND — If you still don't know what to bring to your Thanksgiving gathering, Loretta Paganini with the Loretta Paganini School of Cooking has you covered.

Check out these quick and easy last-minute dishes you can make to impress your friends and family on Thanksgiving.

Crescent Dough Veggie Pizza

Serves 12

  • 2 (8 ounce) cans crescent rolls
  • 12 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 packet Ranch Dip Mix
  • 3/4 cup shredded carrots
  • 1 cup diced bell peppers red, yellow or a combination
  • 1 cup chopped broccoli raw or lightly steamed
  • 1/4 cup sliced green onions
  • Cooking spray

Preheat the oven to 375ºF. Coat a sheet pan with cooking spray.

Unroll the crescent dough and press it into the bottom of the sheet pan in an even layer.

Bake for 15 minutes or until golden brown. Cool completely.

In a small bowl, mix together the cream cheese, sour cream, and ranch seasoning.

Spread the ranch mixture evenly over the crust.

Top with carrots, bell peppers, broccoli and green onions. Cover the pan with plastic wrap. Chill for one hour, then cut into squares and serve.

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Brie Kisses with Raspberry Preserves

  • 8 ounces Brie cheese, cut into 16 small pieces
  • 2 sheets puff pastry, cut into 16 pieces (round or square
  • Raspberry preserves

Cut the brie into 1/2-inch pieces. Place on a platter and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature.

Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into 16 squares.

Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up. Place a dab of raspberry preserves in each cup, then top with a piece of cheese.

Bake at 400°F for 10 to 12 minutes, until golden. Serve warm. These can be prepared ahead and refrigerated until ready to bake, or you can bake them and re-warm about 10 minutes at 350°F before serving.

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