CRESCENT ROLL VEGGIE PIZZA APPETIZER
Check out this Crescent Roll Veggie Pizza Appetizer. It's so easy! Even those that do not like veggies, will love this crescent roll pizza appetizer.
Provided by Eating on a Dime
Categories Appetizer
Time 57m
Number Of Ingredients 8
Steps:
- Move oven rack to middle position and preheat to 350 degrees F.
- Roll out Crescent Rolls onto a baking sheet. Pinch seams together to create a rectangular piece of dough and bake until golden brown, about 7-8 minutes.
- Move baking sheet to a wire rack to cool completely, about 40 minutes.
- Meanwhile add sour cream and ranch mix to a small bowl. Stir mixture until combined.
- Spread mixture, using small spatula, evenly over crust.
- Sprinkle veggies over sour cream mixture and press veggies down lightly.
- Slice pizza into 24 pieces and serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 73 kcal, Carbohydrate 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 96 mg, Sugar 1 g, ServingSize 1 serving
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
VEGGIE-LOVERS CRESCENT ROLL PIZZA
The first time I had this was at my girlfriend Deanna's Christmas party. She made a lot of wonderful dishes. But, my favorite was the vegetable pizza. This is very easy to make and it will get eaten up in no time. The only thing that is time consuming is cutting the vegetables up. It's worth it.
Provided by Aunt Dawn
Categories Vegetable
Time 38m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Bake crescent rolls as a flat whole piece on a cookie sheet, pinching the seams together. Let cool.
- Mix cream cheese, mayonnaise, and ranch dressing together.
- Spread onto crescent.
- Sprinkle with the vegetables and cheese.
- Press items into the spread.
- Cool in refrigerator.
- Cut and serve.
Nutrition Facts : Calories 192.7, Fat 11.9, SaturatedFat 6.3, Cholesterol 45.3, Sodium 233.2, Carbohydrate 16.4, Fiber 1.6, Sugar 3, Protein 5.5
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
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