Veggie Pizza Appetizer Recipe 455 Recipes

CRESCENT ROLL VEGGIE PIZZA

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.

APPETIZER VEGGIE PIZZA

Steps:

• Unroll both crescent sheets and place them side by side on a jelly roll pan (approximately 17x12). They will be a little big for the pan, so just do some tucking and scrunching to make them fit the best you can.
• Bake crescent dough sheets according to directions on the package.
• When done, place on a cooling rack and allow to cool completely.

VEGGIE PIZZA APPETIZER RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Unfold rolls flat onto cookie sheet; press any seams together and continue pressing dough so that it completely covers pan to the edges. Bake dough for 8 to 10 minutes; let it cool. Mix mayonnaise, cream cheese and Ranch dressing mix with mixer or food processor until throughly combined, set aside. Chop vegetables into small pieces. Spread cream cheese mixture over crescent roll "pizza crust". Drain vegetables well and sprinkle over cream cheese mixture. 8Sprinkle cheese over vegetables. 9. Chill. 10. Use pizza cutter to cut into small squares or wedges. Keep in refrigerator until ready to serve.

COLD VEGETABLE PIZZA

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.