Simple Vegetable Cream Cheese Pizza Recipes
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
VEGETABLE PIZZA
Refrigerated crescent rolls shape the crust for this party pleaser that features flavored cream cheese and fresh vegetables. "It doesn't take long for it to disappear around here," says Pat Walter of Pine Island, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 slices.
Number Of Ingredients 9
Steps:
- Unroll crescent dough and separate into triangles; arrange to fit on an ungreased 12-in. pizza pan. Press perforations together to seal. Bake at 375° for 8-10 minutes or until golden. Cool. , In a small bowl, beat the cream cheese, mayonnaise and salad dressing mix until smooth. Spread over crust. Sprinkle with the vegetables, olives and cheese.
Nutrition Facts :
SIMPLE VEGETABLE-CREAM CHEESE PIZZA
Enjoy a veggie pizza night with this Simple Vegetable-Cream Cheese Pizza. Sprouts, red onions & crushed pepper make this cream cheese pizza one to remember.
Provided by My Food and Family
Categories New Recipes & Featured Content
Time 28m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ยบF.
- Spread cream cheese onto pizza crust.
- Sprinkle with mozzarella, Brussels sprouts and red onions.
- Bake for 12 to 18 min. or until cheese is golden and crust is crunchy.
- Drizzle with olive oil and sprinkle with crushed red pepper.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
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.
VEGETABLE PIZZA I
Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!
Provided by JANMARIE
Categories Main Dish Recipes Pizza Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
- Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
- In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 20.7 g, Cholesterol 57.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 14.4 g, Sodium 741.3 mg, Sugar 4.3 g
5 MINUTE EASY VEGGIE PIZZA/APPETIZER
I love Pampered Chef's version of this recipe but I don't want to turn the oven on during hot weather. Using a Boboli crust and vegetables from the grocery store salad bar make this recipe ultra easy and simple. I don't recommend using tomatoes or mushrooms in this recipe unless it will be eaten in one day. The tomatoes and mushrooms will get mushy if any is leftover. Peppers, carrots, red cabbage, broccoli, cauliflower provide great crunch and color. Enjoy!
Provided by Monica120179
Categories Lunch/Snacks
Time 5m
Yield 1 pizza, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese, ranch dressing mix, mayonnaise and sour cream with a hand mixer until well blended and creamy.
- Spread the cream cheese mixture evenly across the Boboli crust until it reaches the edge. (Any remaining spread makes a great veggie dip!).
- Sprinkle the pizza with the chopped vegetables and then top with cheddar cheese. Pat everything down so it stays together.
- Cover and refrigerate for at least 1 hour (it tastes better the longer it sits).
- Cut into thin wedges or bars and serve!
Nutrition Facts : Calories 185.6, Fat 17.3, SaturatedFat 10.3, Cholesterol 50.1, Sodium 201.6, Carbohydrate 2.1, Sugar 0.4, Protein 5.9
VEGGIE CREAM CHEESE PIZZA
YUMMY! We love this stuff! Great in the summer but a great treat all year long! You can change the veggies on the pizza based on what you like.
Provided by Stephaner
Categories Onions
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Roll out flat on cookie sheet and bake as directed.
- Spread cream cheese mixture on cooled dough.
- Top with your favorite veggies: (chopped tomatoes, celery, carrots, radishes, green peppers, cucumbers, onions).
Nutrition Facts : Calories 277, Fat 15.5, SaturatedFat 6.4, Cholesterol 50.7, Sodium 459.6, Carbohydrate 28.6, Fiber 2.3, Sugar 3.2, Protein 6.5
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