Simple Vegetable Cream Cheese Pizza Food

QUICK COLD VEGETABLE PIZZA

Quick Cold Vegetable Pizza image

This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup mayonnaise
1 package (8 ounces) cream cheese, softened
1 tablespoon dill weed
2-1/2 cups assorted chopped fresh vegetables (cucumber, radishes, broccoli, onion, green pepper, carrots, celery, mushrooms)
1/2 cup sliced ripe olives
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

Nutrition Facts : Calories 264 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

SIMPLE VEGETABLE-CREAM CHEESE PIZZA

Simple Vegetable-Cream Cheese Pizza image

Enjoy a veggie pizza night with this Simple Vegetable-Cream Cheese Pizza. Sprouts, red onions & crushed pepper make this cream cheese pizza one to remember.

Provided by My Food and Family

Categories New Recipes & Featured Content

Time 28m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 ready-to-use thin baked pizza crust (12 inch)
2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup thinly sliced Brussels sprouts
1/2 cup sliced red onions
drizzle of olive oil
crushed red pepper

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.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

FRESH VEGGIE PIZZA

Fresh Veggie Pizza image

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

Ingredients

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

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.

EASY VEGETABLE PIZZA

Easy Vegetable Pizza image

I love this pizza because you can give it a new taste everytime by using differnt vegetables and its meants to be cold. I love it. Its so easy and tasty.

Provided by Emily1

Categories Lunch/Snacks

Time 35m

Yield 5-7 serving(s)

Number Of Ingredients 5

Ingredients

1 loaf frozen bread dough or 1 loaf pizza dough
1 package room temperature cream cheese
1/2 cup mayonnaise
2 teaspoons ranch dressing mix
assorted raw vegetables (Mayonnaise carrots, cauliflower, broccoli, red/green/yellow peppers, etc.)

Steps:

First let the dough defrost if you have not already.
Spread defrosted dough onto a greased cookie sheet; cook following instructions on the package.
Put the cooked crust into the fridge to cool completely.
Chop vegetables into small pieces (set aside).
In a small bowl mix together the cream cheese, mayonnaise and dressing powder.
Spread on the cream mixture evenly over the cooled crust.
Sprinkle on vegetables and place in fridge for 1 hour.
Cut into desired sized pieces and serve.

VEGGIE CREAM CHEESE PIZZA

Veggie Cream Cheese Pizza image

YUMMY! We love this stuff! Great in the summer but a great treat all year long! You can change the veggies on the pizza based on what you like.

Provided by Stephaner

Categories Onions

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 (8 ounce) packages refrigerated crescent dinner rolls
8 ounces cream cheese
1/2 cup mayonnaise
1 teaspoon dill weed
garlic salt
1 (2 1/4 ounce) can sliced black olives
1/2 cup shredded carrot
1/2 cup chopped broccoli
1/2 cup chopped green onion

Steps:

Roll out flat on cookie sheet and bake as directed.
Spread cream cheese mixture on cooled dough.
Top with your favorite veggies: (chopped tomatoes, celery, carrots, radishes, green peppers, cucumbers, onions).

Nutrition Facts : Calories 277, Fat 15.5, SaturatedFat 6.4, Cholesterol 50.7, Sodium 459.6, Carbohydrate 28.6, Fiber 2.3, Sugar 3.2, Protein 6.5

VEGGIE PIZZA

Veggie Pizza image

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

Provided by MERRI C

Categories Main Dish Recipes Pizza Recipes

Time 2h25m

Yield 16

Number Of Ingredients 12

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

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.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g

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

VEGGIE PIZZA

Veggie Pizza image

Crescent roll crust, cream cheese and veggies....yummy! There are a couple of recipes on here similar to this one, but I didn't see any exactly like it. Hurry up and get a taste, because this will be gone, before you know it. Prep time is pretty fast for me, since I use a food processor to finely dice the veggies.

Provided by keen5

Categories Lunch/Snacks

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

2 packages crescent rolls
2 (8 ounce) packages cream cheese
3/4 cup mayonnaise
1/2 package dry ranch dressing mix
1/2 package dry vegetable soup mix (I use Mrs. Grass)
1 cup diced very fine carrot
1 cup diced very fine broccoli
1 cup diced very fine cauliflower
1 cup diced very fine celery (I don't use these)
grated parmesan cheese or romano cheese

Steps:

Roll crescent rolls flat on cookie sheet.
Bake for 8 to 10 minutes and cool.
Mix cream cheese, mayonnaise, dressing mix and soup mix.
Spread on cooled rolls and top with vegetables.
Put grated cheese on top.
Let it chill for 2 hours before serving.

Nutrition Facts : Calories 377.8, Fat 24.7, SaturatedFat 11.6, Cholesterol 77.2, Sodium 528.5, Carbohydrate 31.5, Fiber 2.6, Sugar 4.2, Protein 8.5

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Simple Vegetable Cream Cheese Pizza Food

QUICK COLD VEGETABLE PIZZA

This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.

SIMPLE VEGETABLE-CREAM CHEESE PIZZA

Enjoy a veggie pizza night with this Simple Vegetable-Cream Cheese Pizza. Sprouts, red onions & crushed pepper make this cream cheese pizza one to remember.

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

EASY VEGETABLE PIZZA

I love this pizza because you can give it a new taste everytime by using differnt vegetables and its meants to be cold. I love it. Its so easy and tasty.

VEGGIE CREAM CHEESE PIZZA

YUMMY! We love this stuff! Great in the summer but a great treat all year long! You can change the veggies on the pizza based on what you like.

VEGGIE PIZZA

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

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

VEGGIE PIZZA

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