QUICK COLD VEGETABLE PIZZA
This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 15 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 264 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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.
SUMMERTIME COLD VEGGIE "PIZZA"
The only thing that resembles pizza with this is it has a crust! PERFECT for pot-lucks, holiday picnics and Saturday afternoon lunches.
Provided by Nancy Gregory
Categories Vegetable Appetizers
Time 40m
Number Of Ingredients 6
Steps:
- 1. PREP, part one: Preheat oven to 350* Lightly grease/spray jelly roll sized pan. Pat out the two rolls of refrigerated crescent rolls, sealing the perforations as you go. Bake until golden brown, 10-12 minutes.
- 2. PREP, part two: Thinly slice various raw veggies (I like them nearly paper thin, if possible). I use: sweet purple or Vidalia onions, sweet yellow or orange peppers, broccoli, shredded carrots, cherry tomatoes (just cut in half) and every now and then, mushrooms and black olives.
- 3. While the crust is cooling, whip the softened cream cheese, then add the sour cream and ranch dressing mix. Mix until thoroughly blended and slightly "airy". **NOTE: You can add a couple of tablespoons of already-prepared ranch dressing or mayo to make it easier to spread, if needed.**
- 4. When the crust is cooled, spread the cream cheese mixture evenly over the crust. Arrange the sliced veggies over the crust and cream cheese mixture. Sprinkle the finely shredded cheddar over top. Serve within one hour as the crust will begin to get soggy. This is SO refreshing at picnics (Memorial Day and Independence Day are my favorites for this) along with a watermelon filled with cut up fruit!
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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