5 Minute Easy Veggie Pizzaappetizer Food

APPETIZER VEGGIE PIZZA

Appetizer Veggie Pizza image

This appetizer veggie pizza uses crescent dough, flavored cream cheese, fresh vegetables and shredded cheese to make an absolutely delicious finger food!

Provided by Amanda Formaro

Time 1h5m

Number Of Ingredients 8

Ingredients

16 ounce Pillsbury crescent dough sheets (2 8-oz cans)
15 ounce Chive & Onion Cream Cheese Spread
1 cup broccoli florets
1 cup diced red and orange sweet or bell peppers
1/4 cup sliced green onions (scallions)
1 medium carrot (shredded)
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

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.

Nutrition Facts : ServingSize 3 slices, Calories 98 kcal, Carbohydrate 6 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 158 mg, Sugar 1 g

COLD VEGGIE PIZZA APPETIZER

Cold Veggie Pizza Appetizer image

This cold veggie pizza appetizer made with crescent roll dough, flavored cream cheese, and fresh raw vegetables is so easy, versatile, and loved by everyone. Great for potlucks, game day, baby showers, and any time!

Provided by Amy

Categories Appetizer

Time 1h7m

Number Of Ingredients 5

Ingredients

2 (8 ounce) cans Pillsbury refrigerated seamless crescent dough sheets* ((see note))
2 (7.5 ounce) tubs Philadelphia Garden Veggie spreadable cream cheese (, room temperature)
3/4 cup shredded cheddar cheese
3 cups assorted chopped raw vegetables ((chopped broccoli, diced red and yellow bell pepper, and shredded carrots are what I used))
1/4 cup diced scallions

Steps:

Heat oven to 350°F. Lightly mist a half sheet pan (approximately 17x12x1) with nonstick cooking spray.
Unroll both crescent sheets and place them side by side on the prepared pan, pinching the seams together and pressing in bottom and up sides slightly to form a crust. Using a fork, poke little holes evenly all over the crust (this will prevent it from puffing up while cooking.)
Bake for about 12 minutes, or until lightly golden. Remove from oven and cool completely.
Loosen up the cream cheese so it's a spreadable consistency. Then, using an offset spatula, evenly spread over the cooled crust.
Sprinkle the cheddar cheese and chopped veggies over the cream cheese spread and gently press down a little to adhere.
Enjoy right away, or ideally cover and chill for 1-2 hours, then bring to room temperature.
Using a pizza cutter or sharp knife, cut into squares, serve, and enjoy!

Nutrition Facts : Calories 96 kcal, Carbohydrate 7 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 192 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

VEGETABLE APPETIZER PIZZA

Vegetable Appetizer Pizza image

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

Ingredients

4 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
2/3 cup mayonnaise
1 tablespoon dill weed
4 medium tomatoes, seeded and chopped
2 cups chopped fresh broccoli
3 green onions, thinly sliced
2 cups sliced fresh mushrooms
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups fat-free shredded cheddar cheese

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