Philadelphia Cream Cheese Veggie Pizza Food

EASY CRESCENT VEGGIE PIZZA

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.

VEGGIE PIZZA

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.

SIMPLE VEGETABLE-CREAM CHEESE PIZZA

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.

VEGGIE PIZZA APPETIZER

Steps:

• Preheat oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.
• Bake 11 to 13 minutes or until golden brown; cool.
• Mix cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.

APPETIZER VEGGIE PIZZA

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.

VEGGIE PIZZA

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.

VEGETABLE PIZZA I

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.

FRESH VEGGIE PIZZA

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.

PASTA WITH PHILADELPHIA CREAM CHEESE

Steps:

• In a large cooking pot or pasta pot, fill 3/4 full with hot water and bring to boil.
• Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and penne and rotini pasta.
• Bring to boil and continue to cook uncovered for about 20 minutes or until el dente.
• Meanwhile, in a large frying pan on medium-high heat add olive oil and butter.
• Add onions and garlic and cook for 3 minutes, stirring often, but do not burn.
• Add mushrooms, sweet red pepper, green pepper and stir fry for 4 minutes.
• Add pesto, basil, salt, pepper and red pepper flakes, mix well to blend.
• When pasta is cooked, drain well but reserve 1/2 cup of cooking water.
• Add pasta and 1/4 cup of pasta water to the mixture in the frying pan and stir well to coat.
• Add the cream cheese and stir well to coat the pasta.
• Reserve the remaining 1/4 cup of pasta water to be used later if necessary.
• Serve pasta immediately.
• Refrigerate any unused portions. Cover with plastic wrap.
• To re-warm the next day. Press parchment paper into a frying pan. Using scissors, cut the protruding parchment paper level with the top of the frying pan.
• Add 1/4 cup of pasta water and the pasta and
• stir to blend.
• Cover the frying pan with a lid and heat the pasta on medium heat for about 5 minutes, stirring occasionally.
• Serve hot.

PHILADELPHIA® FRUIT PIZZA

Steps:

• Heat oven to 375 degrees F.
• Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
• Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
• Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.