MEXICAN VEGGIE PIZZA APPETIZER
Get out the refrigerated crescent dinner rolls to make these tasty pizza-style appetizers topped with salsa, cheese and fresh tomatoes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Separate dough into 8 triangles; place in 12-inch pizza pan sprayed with cooking spray, with short ends of triangles at edge of pan. Firmly press seams together to seal and form crust. Bake 9 to 11 min. or until golden brown; cool.
- Spread crust with cream cheese spread; top with remaining ingredients. Refrigerate.
- Cut into thin wedges or squares.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 2 g, Protein 4 g
TACO PIZZA APPETZIER
An easy and unique twist to the veggie pizza appetizer! Taco Pizza is an easy appetizer made with crescent rolls for the crust. This is a great way to use up leftover taco meat.
Provided by Julie Clark
Categories Appetizer
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Prepare a cookie sheet with a piece of parchment paper or a very light coating of non-stick spray.
- Open the crescent roll dough and unroll onto the prepared cookie sheet. Lightly press together the seams if any of them have separated. Cook in the oven for 10 minutes and set aside to cool.
- In a bowl, mix together the sour cream and cream cheese until most of the lumps have disappeared. Spread the mixture onto the cooled crust.
- Put the cookie sheet into the fridge while you prepare the meat.
- Brown the meat and prepare it by using the instructions on your taco-seasoning packet. Drain off any fat.
- Take the pizza crust out of the fridge and spread the taco meat across the top. You will have some meat leftover.
- Then add the cheese, lettuce, tomatoes and any other toppings you wish to use.
- Slice and serve! This taco pizza is best served immediately.
Nutrition Facts : Calories 371 kcal, Carbohydrate 13 g, Protein 15 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 76 mg, Sodium 416 mg, Sugar 4 g, ServingSize 1 serving
MEXICAN VEGETABLE PIZZA
Hold the pepperoni! From North Tonawanda, New York, Barbara Nowakowski shares a change-of-pace pizza that's big on veggie flavor. Topped with black beans, red tomato, golden corn and green pepper, it's as colorful as it is tasty. She suggests spicing up you next party light lunch or dinner with zesty slices.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a nonstick skillet coated with cooking spray, combine the onion, chili powder, cumin, cinnamon and water. Cover and cook for 3-4 minutes. Remove from the heat; stir in beans and chilies. , Transfer half of the bean mixture to a food processor; cover and process until almost smooth. Spread pureed bean mixture over the crust. Spread with salsa. Top with half of the cheese and remaining bean mixture. Sprinkle with tomato, corn, green pepper, olives and remaining cheese. Bake at 450° for 10-12 minutes or until crust is golden brown. Serve with sour cream.
Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 692mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
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
LINDA'S MEXICAN VEGGIE PIZZA
I always make these for pot lucks, or when I need an appetizer for a special occasion... They are a BIG HIT, and I always make them for the holidays to munch on before dinner! You can also omit the taco seasoning mix and salsa and use 1 pkg. Seven Seas Ranch Dip mixed in with the cream cheese instead, to make just a regular Veggie Pizza. It is also very good!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 56m
Yield 48 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
- Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
- Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
- Spread the mixture over the cooled crust.
- Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
- Chill in the refrigerator approximately 1 hours.
- Cut into bite-size squares to serve.
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
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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