VEGETABLE PIZZA SQUARES
These are made on a small baking sheet, and are absolutely delicious! My kids have taken this recipe to school so the class could make it, and it has been a hit.
Provided by Cindy Carnes
Categories Appetizers and Snacks Cheese
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Unroll crescent roll dough on a small baking sheet. Arrange into a single layer to serve as a crust. Bake in the preheated oven 10 minutes, or until puffed and lightly browned.
- In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.
- Spread the cream cheese mixture over the crescent roll dough crust. Layer with cauliflower, broccoli and green peppers. Top with Cheddar cheese. Chill in the refrigerator until serving.
Nutrition Facts : Calories 498.6 calories, Carbohydrate 24.4 g, Cholesterol 53.7 mg, Fat 38.9 g, Fiber 0.4 g, Protein 11.7 g, SaturatedFat 14.4 g, Sodium 732.1 mg, Sugar 4.7 g
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
VALERIE'S ITALIAN VEGGIE PIE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
- Pat the crescent roll dough into a 9-by-13-inch casserole dish.
- In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
- Bake until golden brown, 30 to 40 minutes.
COLD VEGGIE PIZZA
This cold veggie pizza is a total classic. It makes a great snack or appetizer and is easily halved or doubled. The crescent dough base is so soft and that cream cheese topping makes this one irresistible!
Provided by Karly Campbell
Categories Appetizer
Time 1h30m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Unroll crescent dough sheets and place on half sheet pan. Press together to seal the edges to form one large crust that covers the pan.
- Bake for 10 minutes or until lightly golden. Cool completely, about 1 hour.
- Add the cream cheese, mayonnaise, and ranch mix to a mixing bowl and stir well until combined.
- Use an off-set spatula to spread the mixture over the cooled crust.
- Chop the veggies into small pieces and sprinkle over the top of the cream cheese mixture.
- Cut into small squares and serve.
Nutrition Facts : Calories 247 kcal, Carbohydrate 17 g, Protein 4 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 30 mg, Sodium 455 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 slice, UnsaturatedFat 9 g
VEGGIE PIZZA SQUARES
This is one of my favorite potluck recipes. I frequently am asked for the recipe.-Linda Harrington, Hudson, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Unroll both tubes of crescent dough; press onto the bottom and 1/2 in. up the sides of a greased 15x10x1-in. baking pan. Seal perforations. , Bake at 375° for 7-10 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sour cream and ranch dressing mix. Spread over crust. Sprinkle with vegetables and cheese. Chill for 1-2 hours. Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 186 calories, Fat 14g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 254mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
VEGGIE PIZZA APPETIZER
Add crisp and crunchy veggies with a tangy, creamy spread for this Veggie Pizza Appetizer. This veggie pizza appetizer is just right for parties or potlucks.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 2h33m
Yield 32 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 2 g, Protein 2 g
VEGGIE PIZZA
This veggie pizza is a crispy crescent roll crust topped with ranch sauce and crunchy colorful vegetables. An easy holiday appetizer that's perfect for serving a crowd!
Provided by Sara Welch
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray.
- Unroll the crescent dough and press it into the bottom of the sheet pan in an even layer.
- Bake for 15 minutes or until golden brown. Cool completely.
- In a small bowl, mix together the cream cheese, sour cream, and Hidden Valley Dip Mix.
- Spread the ranch mixture evenly over the crust. Top with carrots, bell peppers, broccoli and green onions. Cover the pan with Glad Press'n Seal food wrap. Chill for one hour, then cut into squares and serve.
Nutrition Facts : Calories 206 kcal, Carbohydrate 20 g, Protein 3 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 448 mg, Sugar 5 g, ServingSize 1 serving
CRESCENT ROLL VEGGIE PIZZA
Crescent roll veggie pizza is a party staple for good reason! Enjoy a buttery, flaky crust topped with Ranch spread, veggies, and cheddar cheese.
Provided by Sheila Thigpen
Categories Appetizers
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Roll out crescent rolls onto 2 large non-stick baking sheets. Stretch and flatten to form a single rectangular shape and pinch together seams. Bake 10 minutes, or until golden brown. Allow to cool about 30 minutes.
- Combine cream cheese and Ranch-style dressing mix and spread the mixture over the cooled crusts.
- Chop veggies or pulse in food processor (be careful not to over do if using the food processor). Sprinkle veggies over cream cheese layer and then top with the cheese. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Makes 48 squares.
Nutrition Facts : ServingSize 1 g, Calories 170 kcal, Carbohydrate 10 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 198 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
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
VEGETABLE APPETIZER SQUARES
A great way to use up an abundant zucchini crop, add some other vegetables and you have an easy to make appetizer. I usually serve this with sour cream and chives on the side.
Provided by Elly in Canada
Categories Vegetable
Time 55m
Yield 66 appetizers
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF.
- Make sure your zucchini is well drained, I put it in a clean tea towel and squeeze it dry.
- Grease bottom and sides of rectangular pan, 13x9x2 inches.
- In a medium bowl, mix eggs, parmesan cheese, pepper sauce, parsley and vegetables. Set aside
- Combine dry ingredients and stir into liquid mixture.
- Stir in melted butter.
- Spread mixture evenly into the baking dish.
- Sprinkle grated cheddar cheese over top.
- Bake about 30 - 35 minutes or until golden brown.
- Cool slightly, cut into tiny 1" squares, serve warm or cold, I prefer these at room temperature.
Nutrition Facts : Calories 26.6, Fat 1.5, SaturatedFat 0.9, Cholesterol 14.7, Sodium 38, Carbohydrate 2, Fiber 0.2, Sugar 0.3, Protein 1.2
VEGGIE PIZZA SQUARES (MAKEOVER - LIGHT)
Make and share this Veggie Pizza Squares (Makeover - Light) recipe from Food.com.
Provided by WI Cheesehead
Categories Cauliflower
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
- Bake for 10-12 minutes or until golden brown.
- Cool completely on a wire rack.
- Meanwhile, in a small mixing bowl, beat the cream cheeses, yogurt, mayo, milk, dill and garlic until smooth. Spread over crust.
- Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion.
- Cover and refrigerate for at least 1 hour.
- Cut into 24 squares and serve. Refrigerate leftovers.
Nutrition Facts : Calories 50.2, Fat 3.1, SaturatedFat 1.7, Cholesterol 8.7, Sodium 144.3, Carbohydrate 2.9, Fiber 0.6, Sugar 1, Protein 3
GARDEN VEGGIE PIZZA SQUARES
This is a must make appetizer for every event in my house. I received it from a friend years ago and everyone loves it. Great for Christmas parties.
Provided by Meghan Brand
Categories Main Dish Recipes Pizza Recipes
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
- Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 6 g, Cholesterol 14.9 mg, Fat 4.8 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 163.7 mg, Sugar 0.7 g
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VEGGIE PIZZA SQUARES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
4.8/5 (5)Calories 101 per servingCategory Appetizer
- Preheat oven to 375-degrees. Spread crescent rolls out on a baking/cookie sheet. Press edges together to form a crust-- you don't want any holes.
- Bake for about 11 minutes or until crust turns golden-brown. Remove from oven and allow to cool.
- Combine cream cheese and ranch dressing until smooth and spread evenly with a rubber spatula over the crust.
- Top crust evenly with veggies, lightly pressing them down to they don't fall off when you cut them up.
EASY VEGETABLE SQUARES (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
Reviews 8Calories 278 per servingCategory Appetizers & Snacks
- For crust, unroll crescent rolls and put into a large baking pan (15x10x2 or so). Lay both rolls flat and pinch together the seams so it’s all connected.
- Bake according to package directions. (Mine said to bake at 375 degrees for 9-12 minutes, until golden brown.) Remove from oven and cool completely.
- Meanwhile, in a small mixing bowl, stir together the cream cheese, mayonnaise, dill weed and remaining seasonings (through garlic salt). Spread the cream cheese mixture evenly over the cooled crust.
GREEK VEGGIE PIZZA SQUARES - LEMON TREE DWELLING
From lemontreedwelling.com
Reviews 17Total Time 25 minsEstimated Reading Time 3 mins
- Press crescent rolls evenly into a greased 8x8 inch pan. *For easier cutting/serving, line the pan with parchment paper or foil that overlaps the edges.
- In a small mixing bowl, combine cream cheese, sour cream, lemon juice, dill, and garlic powder. Mix until smooth.
EASY THAI VEGETABLE PITA PIZZAS - SHE LIKES FOOD
From shelikesfood.com
Reviews 15Category DinnerServings 6Estimated Reading Time 2 mins
- Pre-heat oven to 400 degrees F. Heat a large pan over medium heat and add olive oil and onion. Saute onion for 2 minutes and then add the red pepper, snow peas, carrots, garlic powder, ground ginger, salt and red pepper flakes. Stir and cook until vegetables are just tender, about 3 minutes. Add in the bok choy, stir until it’s slightly wilted and remove from the heat.
- Place pitas on a large oven sheet and spread each one with 1-2 tablespoons peanut sauce. Top with a small amount of shredded cheese and then evenly distribute the vegetables over each pita. Bake until cheese is melted, 7-10 minutes.
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