EASY CRESCENT VEGGIE PIZZA
This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls' weekends-basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 1h10m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 1 g, TransFat 1 g
FRESH VEGGIE PIZZA
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.
Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
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
APPETIZER VEGGIE PIZZA
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
Categories Appetizer
Time 1h5m
Number Of Ingredients 8
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
FRESH VEGETABLE APPETIZER PIZZA
This Betty Crocker recipe was prepared by club guest, Lynn Cianchetti, for our January 21, 2014, meeting.
Provided by Club Recipes
Categories Vegetable Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a small bowl, place vegetables. Sprinkle with salt, pepper and lemon peel.
- 2. Spread 2 tablespoons spreadable cheese over each flatbread. Top each with 1/4 cup vegetable mixture. Sprinkle with cheddar cheese. Cut each into 6 wedges.
FRESH VEGETABLE APPETIZER PIZZAS
Use flatbread to put together cold appetizer pizzas in about 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 30
Number Of Ingredients 7
Steps:
- In small bowl, place vegetables. Sprinkle with salt, pepper and lemon peel.
- Spread 2 tablespoons spreadable cheese over each flatbread. Top each with 1/4 cup vegetable mixture. Sprinkle with Cheddar cheese. Cut each into 6 wedges.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g
DILLY VEGGIE PIZZA
Always popular at special events and a cinch to prep, this is one of my favorite ways to use leftover veggies. You can change the mixture to match your kids' tastes, and it's just as yummy the next day. -Heather Ahrens, Columbus, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Unroll crescent dough into 1 long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° until golden brown, 10-12 minutes. Cool completely on a wire rack., Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 185 calories, Fat 14g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 332mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g 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
FRESH VEGETABLE PIZZA
A veggie pizza appetizer, served cold. Toppings can be substituted to include a variety of veggies. This is my mom's recipe, and we are unsure of the origins. One of my favorite hors d'oeuvres for the holidays!
Provided by Chef Acosta
Categories Cheese
Time 13m
Yield 60 appetizers, 60 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Roll out the crescent rolls onto a baking sheet and bake for 7-8 minutes. Let cool.
- Mix cream cheese, mayo and ranch mix and spread onto the crust.
- Chop all the veggies finely, sprinkle them over the crescent rolls an then press them down into the spread. Cut the veggie pizza into bite-size squares, then chill. This is best made the day before serving.
Nutrition Facts : Calories 67, Fat 4.4, SaturatedFat 2, Cholesterol 13.1, Sodium 92.7, Carbohydrate 5.5, Fiber 0.4, Sugar 0.8, Protein 1.4
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.
FRESH VEGETABLE PIZZA
This has always been my favorite. Tastes like a veggie tray on a light & buttery crust. Whether you need an appetizer or a light lunch, this will do the trick. And what a great way to eat your veggies!!
Provided by Rachel
Categories Lunch/Snacks
Time 30m
Yield 1 large pan
Number Of Ingredients 6
Steps:
- Using a cookie sheet or large baking pan, unroll the crescent roll dough& press into bottom to form a crust.
- Bake as directed on the package being sure it doesn't burn or get too crispy.
- Chill.
- Mix sour cream, dip mix, and cream cheese (optional-I have also used cottage cheese here instead or just the sour cream).
- Spread over the completely cooled crust.
- Sprinkle with the vegetables and press down slightly.
- Sprinkle cheese over top of vegetables, cut into squares and enjoy!
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