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
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.
CHILLED VEGETABLE PIZZA APPETIZER
My good friend Donna brought this to our Thanksgiving feast this year 2006' and it was the hit of the table. Not only is it low calorie but tastefully delicious. Made a great presentation, Thanks for sharing Donna. NOTE: The system would not allow me to put in the exact amount of the pkt of Dressing.... So when making this use only 1/2 pkt
Provided by Vseward Chef-V
Categories Lunch/Snacks
Time 25m
Yield 1 large pizza, 20 serving(s)
Number Of Ingredients 11
Steps:
- Place the unrolled crescent dough onto a pizza pan.
- Spread the dough out with your hands until it covers the pan.
- Bake about 10 minutes at 400 degrees F until lightly browned.
- While its baking, combine the cream cheese, mayonnaise and Ranch dressing, garlic powder, dill and salt.
- Mix well.
- Remove the crust from the oven and let it cool.
- Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables.
- Cut into wedges and serve. Keeps well in the refrigerator for several days. Great make-a-head dish.
- Donna's Tip:.
- " added my chopped onions to the filling but you can just sprinkle on top.
- Also a little hint, after I sprinkled my vegetables I covered the pizza with.
- saran wrap and before I placed.
- pizza in fridge to chill, I gently pressed down all the vegetables so they.
- would set and not tend to fall off when you cut pizza".
Nutrition Facts : Calories 148.1, Fat 8, SaturatedFat 3, Cholesterol 25.9, Sodium 204.4, Carbohydrate 16.1, Fiber 1.4, Sugar 2.7, Protein 3.3
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
FRESH VEGETABLE PIZZA APPETIZER
One of my favorite make-ahead, deliciously different appetizers for a party! Everyone love it and asks for the recipe. DH doesn't like broccoli and he loves this pizza, as all vegetable flavors blend after overnight refrigeration. I'd guess it serves about 24+ people with little 1-inch square bites. Leftovers, if there are any, can be refrigerated for about 2 days.
Provided by BeachGirl
Categories Cheese
Time 58m
Yield 1 17x11 in pizza, 24 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F.
- Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan.
- Press pizza dough into pan to form a crust.
- Bake as directed on package until crust is done and just slightly browned on top.
- Do not overbake.
- Cool.
- Mix Sauce ingredients together and spread over cooled crust.
- Prepared all of the vegetables of choice by dicing them into very small pieces, placing each vegetable in a separate bowl or stack.
- ***Pay special attention to the tomatoes, as you need to drain these on paper towels to remove all excess moisture.
- Blot both top and bottom of tomatoes until they are dry.
- ***Sprinkle each vegetable, along with the cheese, evenly over the pizza, covering the cream cheese sauce in a decorative fashion.
- Cover entire pizza with plastic wrap and gently press toppings into the cream cheese.
- Refrigerate until serving time.
- (I prefer to refrigerate overnight to let flavors blend.) Cut into small, appetizer servings (about 1"x1") (I use a pizza cutter for this).
- Don't be tempted to add too many toppings to this pizza.
- Toppings need to adhere to cream cheese to make it neater to serve and eat; however, I always have some topping fall away when I cut this.
- ***I have kept this pizza in the refrigerator for several days, and it was still very delicious.
- SUBSTITUTE any of the toppings you like in place of the ones listed.
- I always select toppings that have a variety of complementary colors for a pretty presentation.
Nutrition Facts : Calories 74.3, Fat 6.5, SaturatedFat 3.3, Cholesterol 16.6, Sodium 94, Carbohydrate 2.2, Fiber 0.2, Sugar 0.7, Protein 2.1
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