CRESCENT ROLL VEGGIE PIZZA RECIPE
This tasty veggie pizza recipe is easy to make at home, and it's something the whole family will love! Made with a crescent roll base, it's a fun and simple recipe loaded with fresh veggies and a healthy helping of cheese!
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer
Time 35m
Number Of Ingredients 16
Steps:
- Heat oven to 375° and lightly spray a large rimmed baking sheet with nonstick cooking spray. The surface size of the large, rimmed baking sheet used is 16½" x 11½".
- Remove the dough from the refrigerator 5 minutes before using. Set the dough in the pan and press it over the bottom and halfway up the sides. Pinch the seams of the dough together. Refrigerate the dough 5-10 minutes before baking.
- Bake the crust at 375°F for 15-20 minutes or until a little darker than golden brown and is cooked through. Cool Completely.
- While the crust cooks, beat together cream cheese, sour cream, dill, chives, garlic, crushed red pepper, salt and pepper.
- Once the crust has cooled, spread the cream cheese/sour cream mixture evenly over the crust. Top the pizza with the vegetables, and lightly press them into the cream cheese layer.
- Serve immediately or cover lightly with plastic wrap and refrigerate up to 24 hours.
- When ready to serve, slice and serve.
- Enjoy!
Nutrition Facts : ServingSize 2 pieces, Calories 199 kcal, Carbohydrate 14 g, Protein 3 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 29 mg, Sodium 448 mg, Fiber 1 g, Sugar 5 g
CRESCENT ROLL VEGGIE PIZZA
Crescent roll veggie pizza is a party staple for good reason! Enjoy a buttery, flaky crust topped with Ranch spread, veggies, and cheddar cheese.
Provided by Sheila Thigpen
Categories Appetizers
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Roll out crescent rolls onto 2 large non-stick baking sheets. Stretch and flatten to form a single rectangular shape and pinch together seams. Bake 10 minutes, or until golden brown. Allow to cool about 30 minutes.
- Combine cream cheese and Ranch-style dressing mix and spread the mixture over the cooled crusts.
- Chop veggies or pulse in food processor (be careful not to over do if using the food processor). Sprinkle veggies over cream cheese layer and then top with the cheese. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Makes 48 squares.
Nutrition Facts : ServingSize 1 g, Calories 170 kcal, Carbohydrate 10 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 198 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
VEGGIE PIZZA
I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.
Provided by MERRI C
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
- Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
- Bake for 10 minutes, let cool.
- In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g
VEGETABLE APPETIZER PIZZA
My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. -Marcia Tiernan, Madrid, New York
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 281mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
5 MINUTE EASY VEGGIE PIZZA/APPETIZER
I love Pampered Chef's version of this recipe but I don't want to turn the oven on during hot weather. Using a Boboli crust and vegetables from the grocery store salad bar make this recipe ultra easy and simple. I don't recommend using tomatoes or mushrooms in this recipe unless it will be eaten in one day. The tomatoes and mushrooms will get mushy if any is leftover. Peppers, carrots, red cabbage, broccoli, cauliflower provide great crunch and color. Enjoy!
Provided by Monica120179
Categories Lunch/Snacks
Time 5m
Yield 1 pizza, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese, ranch dressing mix, mayonnaise and sour cream with a hand mixer until well blended and creamy.
- Spread the cream cheese mixture evenly across the Boboli crust until it reaches the edge. (Any remaining spread makes a great veggie dip!).
- Sprinkle the pizza with the chopped vegetables and then top with cheddar cheese. Pat everything down so it stays together.
- Cover and refrigerate for at least 1 hour (it tastes better the longer it sits).
- Cut into thin wedges or bars and serve!
Nutrition Facts : Calories 185.6, Fat 17.3, SaturatedFat 10.3, Cholesterol 50.1, Sodium 201.6, Carbohydrate 2.1, Sugar 0.4, Protein 5.9
COLD VEGETABLE PIZZA
Topped with crisp veggies, this fresh-tasting pizza makes a cool appetizer on a warm day. Leslie Hampel of Palmer, Texas shares the recipe.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack. , In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.
Nutrition Facts : Calories 234 calories, Fat 16g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 501mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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