Vegetable pizza is a quick and easy appetizer that everyone always seems to enjoy. I took this dish with me to Christmas with my family and they gobbled it up. The great thing about this recipe is that it can be changed up with whatever vegetables you are in the mood for or happen to have in your fridge. I typically just use broccoli, cauliflower, and carrots though.
Everything can be prepped in advance with this recipe, bake the crust the day before, make the cream cheese topping and chop all the vegetables, but it is best assembled the day you are planning to eat it.
Cold Vegetable Pizza
Source: Amber's Delectable Delights
Ingredients
2 (8 oz) packages crescent recipe creations
1 (8 oz) package cream cheese, softened
1 tablespoon mayonnaise
1 clove garlic, minced
1/2 teaspoon dill weed
1 tablespoon dry ranch seasoning
Freshly ground black pepper, to taste
2 cups vegetables, cut into bite size pieces
1 cup shredded cheese
Directions
1. Preheat oven to 375 degrees. Unroll crescent dough sheets onto a large non-sick baking pan to completely cover the pan. Press the your fingers over the dough to seal the seems. Bake 12-15 minutes, or until the top is lightly browned. Set aside to cool.
2. Mix together the cream cheese, mayonnaise, garlic, dill, ranch and black pepper. Set aside.
3. Once the crust is completely cooled, evenly spread the cream cheese mixture over it. Cut the crust into squares and then top with the vegetables and cheese of your choice. Refrigerate until ready to serve.
Everything can be prepped in advance with this recipe, bake the crust the day before, make the cream cheese topping and chop all the vegetables, but it is best assembled the day you are planning to eat it.
Cold Vegetable Pizza
Source: Amber's Delectable Delights
Ingredients
2 (8 oz) packages crescent recipe creations
1 (8 oz) package cream cheese, softened
1 tablespoon mayonnaise
1 clove garlic, minced
1/2 teaspoon dill weed
1 tablespoon dry ranch seasoning
Freshly ground black pepper, to taste
2 cups vegetables, cut into bite size pieces
1 cup shredded cheese
Directions
1. Preheat oven to 375 degrees. Unroll crescent dough sheets onto a large non-sick baking pan to completely cover the pan. Press the your fingers over the dough to seal the seems. Bake 12-15 minutes, or until the top is lightly browned. Set aside to cool.
2. Mix together the cream cheese, mayonnaise, garlic, dill, ranch and black pepper. Set aside.
3. Once the crust is completely cooled, evenly spread the cream cheese mixture over it. Cut the crust into squares and then top with the vegetables and cheese of your choice. Refrigerate until ready to serve.
13 comments:
Yummy! I love veggies! It looks fabulous!
This is a favorite of me and my moms, it looks so good. I love the crunch of the raw veggies and the softness of the crust. You have just reminded me I need to make this soon. Maybe NYE?
This looks great and I've made this from Allrecipes.com every year :)
This is one of my all-time favorite appetizers - my mom always made it for NYE. I think I might need to make it for a football game or something :)
That looks so good!!
This would make a great lunch also!
I will have to make this for the upcoming football games! YUM!
You and I must be on the same wavelength! I've got to take an appetizer to a party next Saturday, and was considering making my family's veggie pizza -- which is nearly identical to yours!
Yum! This is one of my favorite things :) Looks great!
Loved it.... I think you should give the hidden valley ranch substitute also...
Looks great!
I like pizza with chilled beer. This recipe would keep me busy in the kitchen again. Planning to have this in the weekend.
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