EASY CRESCENT VEGGIE PIZZA
This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls' weekends-basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 1h10m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 1 g, TransFat 1 g
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
PATCHWORK VEGGIE PIZZA
Decorating one of my favorite appetizers to serve to an avid group of quilters turned out to be such fun! I arranged the colorful vegetable toppings into a savory sampler for my luncheon guests to snack on. --Grace Yaskovic, Branchville, New Jersey
Provided by Allrecipes Member
Time 35m
Yield 20
Number Of Ingredients 7
Steps:
- Unroll crescent dough and place on an ungreased baking sheet; press seams together to form a 15-in. x 12-in. rectangle. Bake at 375 degrees F for 11-13 minutes or until golden brown; cool completely. Combine cream cheese and salad dressing; spread over crust to within 1 in. of edge. With a knife, mark off 20 squares. Fill each square with one vegetable to make a patchwork design or the quilt pattern of your choice. Refrigerate or serve immediately.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 10.9 g, Cholesterol 12.3 mg, Fat 9.6 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.8 g, Sodium 264.2 mg, Sugar 2.6 g
PATCHWORK VEGGIE PIZZA
When I first tasted this, I had to get the recipe. It is so goooood! Have fun with it! I got this from "Tastes From the Country" cookbook.
Provided by Sharon123
Categories < 30 Mins
Time 28m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- With crescent rolls, press to form rectangle on 15x12 inch pan.
- Bake at 375* for 11 to 13 minutes, until golden brown.
- Cool completely.
- Combine cream cheese and salad dressing.
- Spread over crust.
- Mark off 20 squares with knife.
- Fill each square with one vegetable to form patchwork.
- Refrigerate or serve immediately.
- You can mix the vegetables up if you like.
- Feel free to put whatever vegs.
- you like in it.
- Enjoy!
- For a change, use ranch dressing instead of Italian.
Nutrition Facts : Calories 247.4, Fat 12.5, SaturatedFat 5.4, Cholesterol 47.7, Sodium 354.2, Carbohydrate 28.1, Fiber 2.5, Sugar 4.6, Protein 6.3
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
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