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
ULTIMATE VEGGIE PIZZA
Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).
Provided by Cookie and Kate
Categories Entree
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
- Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
- Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
- Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
- Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 of 8 servings made with 3 cups cheese total, Calories 440 calories, Sugar 6 g, Sodium 852.8 mg, Fat 20.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 44.9 g, Fiber 9.8 g, Protein 21.6 g, Cholesterol 30.1 mg
LISA'S COOL VEGGIE PIZZA
Steps:
- Preheat oven to 350 degrees F. Spread crescent roll dough out and make a circle out of the triangles. Pinch seams together so dough with bake into one pizza crust. Bake 10-12 minutes until lightly browned.
- Blend cream cheese, mayo, & dill weed together.
- Remove crust from oven and cool completely. Spread cream cheese mixture on to cooled crust. Sprinkle a layer of each veggie as desired. Top with shredded cheese if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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