PATCHWORK VEGGIE PIZZA
It was a fun labor of love to decorate one of my favorite appetizers for serving to an avid group of quilters! I arranged the colorful vegetable toppings into a savory sampler for my luncheon guests to snack on. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Unroll crescent dough and place on an ungreased baking sheet; press seams together to form a 15x12-in. rectangle. Bake at 375° for 11-13 minutes or until golden brown; cool completely. Combine cream cheese and salad dressing; spread over crust to within 1 in. of edge. With a knife, mark off 20 squares. Fill each square with one vegetable to make a patchwork design or the quilt pattern of your choice. Refrigerate or serve immediately.
Nutrition Facts : Calories 98 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 274mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
VEGETARIAN PIZZA
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 1 large (18-inch) pizza
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Cut the cheese into large chunks that will fit in the shredder attachment of a food processor. Shred the cheese in the processor. Sprinkle cornmeal on a clean surface and roll out the dough until it is approximately 1/2-inch thick (should be about an 18-inch circle). Transfer dough to a pizza stone or rimless pan large enough to hold it.
- Spread the sauce over the surface of the crust, leaving approximately 1/2-inch of crust around the edge. Sprinkle the cut vegetables on top of the sauce and then sprinkle the cheese over the veggies.
- Bake for approximately 20 minutes, or until golden brown and bubbly. Serve hot.
- Sift the flours together in a medium sized bowl. Place the yeast in a separate bowl and pour the warm water over it; let stand for about 5 minutes. Combine all ingredients in the bowl of a stand mixer with the dough hook attachment, mixing for approximately 5 minutes. Set the dough aside to rise for approximately 2 hours.
- Once the dough has risen, roll out the dough to a circle that is approximately 1/2-inch thick and about 18 inches in diameter.
VEGETABLE PIZZA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 2 flatbreads (4 to 6 servings)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- For the sauce: Over medium heat in a saucepan, bring cauliflower, water to cover, salt and white pepper to a simmer. Reduce the heat and allow to cook until soft, for 7 to 8 minutes. Remove from the heat, drain and puree until smooth. After pureeing, add the Parmesan and heavy cream as needed and puree again.
- For the vegetables: In a saute pan over high heat, add the oil and allow to heat until on the verge of smoking. Then reduce the heat to medium and add the squash, zucchini, salt and black pepper. Cook, stirring until softened, 3 to 4 minutes. Remove from the heat and add the thyme.
- For the pizza: Place the flatbreads on a cookie sheet and spread the sauce on top, evenly coating from edge to edge. Add half the zucchini, squash, corn, broccoli and top with shredded Parmesan. Once built, repeat the process with the second pizza. Bake until crisp, 7 to 8 minutes. Once cooked, remove from the oven and top with the green onions. Slice and serve.
PATCHWORK VEGGIE PIZZA RECIPE
How to make Patchwork Veggie Pizza Recipe
Provided by www.tasteofhome.com
Number Of Ingredients 8
Steps:
- Unroll crescent dough and place on an ungreased baking sheet; press seams together to form a 15-in. x 12-in. rectangle. Bake at 375° for 11-13 minutes or until golden brown; cool completely. Combine cream cheese and salad dressing; spread over crust to within 1 in. of edge. With a knife, mark off 20 squares. Fill each square with one vegetable to make a patchwork design or the quilt pattern of your choice. Refrigerate or serve immediately. Yield: 20 servings.
PATCHWORK VEGGIE PIZZA
Decorating one of my favorite appetizers to serve to an avid group of quilters turned out to be such fun! I arranged the colorful vegetable toppings into a savory sampler for my luncheon guests to snack on. --Grace Yaskovic, Branchville, New Jersey
Provided by Allrecipes Member
Time 35m
Yield 20
Number Of Ingredients 7
Steps:
- Unroll crescent dough and place on an ungreased baking sheet; press seams together to form a 15-in. x 12-in. rectangle. Bake at 375 degrees F for 11-13 minutes or until golden brown; cool completely. Combine cream cheese and salad dressing; spread over crust to within 1 in. of edge. With a knife, mark off 20 squares. Fill each square with one vegetable to make a patchwork design or the quilt pattern of your choice. Refrigerate or serve immediately.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 10.9 g, Cholesterol 12.3 mg, Fat 9.6 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.8 g, Sodium 264.2 mg, Sugar 2.6 g
PATCHWORK VEGGIE PIZZA
Decorating one of my favorite appetizers to serve to an avid group of quilters turned out to be such fun! I arranged the colorful vegetable toppings into a savory sampler for my luncheon guests to snack on. --Grace Yaskovic, Branchville, New Jersey
Provided by Allrecipes Member
Time 35m
Yield 20
Number Of Ingredients 7
Steps:
- Unroll crescent dough and place on an ungreased baking sheet; press seams together to form a 15-in. x 12-in. rectangle. Bake at 375 degrees F for 11-13 minutes or until golden brown; cool completely. Combine cream cheese and salad dressing; spread over crust to within 1 in. of edge. With a knife, mark off 20 squares. Fill each square with one vegetable to make a patchwork design or the quilt pattern of your choice. Refrigerate or serve immediately.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 10.9 g, Cholesterol 12.3 mg, Fat 9.6 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.8 g, Sodium 264.2 mg, Sugar 2.6 g
VEGETABLE PIZZA
My version and it goes quick. It can be made the day before, covered with a sheet of paper towel then foil. Great served as an appetizer or potluck.
Provided by gailanng
Categories Cheese
Time 32m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 375 degrees.
- On a 10x15 inch jelly roll sheet, roll out crescent roll dough to form a crust, pinching seams together and pressing to cover bottom of pan.
- Bake approximately 12 minutes or until crust is golden. Remove from oven and cool for about 15 minutes.
- In a small mixing bowl, combine cream cheese, mayonnaise and Ranch dressing mix. I do this with a hand mixer. Spread mixture over cooled crust.
- Arrange broccoli, cauliflower, carrot, tomato, bell pepper, cheddar cheese and green onions over crust in that order. Chill.
- Cut into slices with a pizza wheel.
VEGGIE PIZZA
The Veggie Pizza works best with Finely chopped vegetables. My mother has been making these for quite some time. They are really good. I hope you enjoy.
Provided by Amy Lee
Categories Lunch/Snacks
Time 25m
Yield 16 pizzas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spread the cresent rolls out on cookie sheets to make large rectangles.
- cook for 10 minutes or until golden brown and then cool.
- Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
- Spread on top of the cooled cresent rolls.
- Chop your veggies (I like to use the food proccesor).
- Spread your veggies on top of the mixture on the cresent rolls.
- Sprinkle the Cheddar Cheese on the top.
- With sharp knife cut in half and enjoy.
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