Healthy Chilled Vegetable Pizza Rsc Recipes

COLD VEGGIE PIZZA RECIPE (EXTRA VEGETABLES)

Steps:

• Prepare your pizza crust according to package instructions.
• In a small bowl, cream together cream cheese and ranch seasoning mix.
• Spread cream cheese mixture into cooled pizza crust.
• Top with broccoli, cucumber, mushrooms, tomatoes, red pepper, green pepper, green onion and shredded carrots.
• Optional: Drizzle with Ranch Dressing.
• Serve cold!

QUICK COLD VEGETABLE PIZZA

Steps:

• Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

HEALTHY CHILLED VEGETABLE PIZZA #RSC

Steps:

• Preheat oven to 375°F.
• Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan. Press pizza dough into pan to form a crust.Bake as directed on package until crust is done and just slightly browned on top.(about 10 min) Remove the crust from the oven and let it cool.
• Combine the cream cheese, yogurt, Ranch dressing, salt and garlic powder. Add 1/2 cup chopped Chives and mix.
• Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables. Cover the pizza with saran wrap and gently press down all the vegetables.(this prevents the vegetables from falling off the pizza when sliced) Place in refrigerator for at least 30 minutes to chill.
• Top with cheddar cheese. Cut into wedges and serve. Keeps well in the refrigerator for several days.

COLD VEGETABLE PIZZA

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.

HEALTHY VEGETABLE PIZZA

Steps:

• Preheat oven to 350. Place pizza crust on pizza pan. Chop red onion and all 3 peppers and place in bowl. Combine olive oil, garlic, and Italian seasoning so all the peppers and onions are coated. Pour over pizza crust and sprinkle with feta cheese. Bake for approx 10-15 min or until cheese has started to brown. If you wish to add chicken, grill beforehand and chop. Mix in with vegetables and spread over pizza crust, add feta on top.

COLD VEGGIE PIZZA

Steps:

• Press crescent rolls flat on a cookie sheet.
• Bake as directed on package.
• Mix together cream cheese, mayo, and ranch dip pack.
• Chop up vegetables.
• Spread cream cheese mixture on baked crescent rolls.
• Put chopped up vegetables evenly over top.
• Sprinkle cheese on top of vegetables.
• Refridgerate 1 hour.

CHILLED VEGETABLE PIZZA APPETIZER

Steps:

• Place the unrolled crescent dough onto a pizza pan.
• Spread the dough out with your hands until it covers the pan.
• Bake about 10 minutes at 400 degrees F until lightly browned.
• While its baking, combine the cream cheese, mayonnaise and Ranch dressing, garlic powder, dill and salt.
• Mix well.
• Remove the crust from the oven and let it cool.
• Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables.
• Cut into wedges and serve. Keeps well in the refrigerator for several days. Great make-a-head dish.
• Donna's Tip:.
• " added my chopped onions to the filling but you can just sprinkle on top.
• Also a little hint, after I sprinkled my vegetables I covered the pizza with.
• saran wrap and before I placed.
• pizza in fridge to chill, I gently pressed down all the vegetables so they.
• would set and not tend to fall off when you cut pizza".