Cool Veggie Pizza

Cool Veggie Pizza

37 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    1 h 30 m
Debbie
Recipe by  Debbie

“This appetizer is a cool pizza made with refrigerated crescent roll dough and topped with finely chopped vegetables. Zucchini, mushrooms, green peppers, green onions and tomatoes all work well as toppings.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a lightly greased 9x13 inch pan or 13 inch round pizza stone, arrange the crescent roll dough in a single layer. Pinch together the edges of the dough. Bake for 12 minutes, or until it becomes a golden brown crust. Remove the crust from the oven and allow it to cool.
  3. In a medium bowl, mix together the cream cheese, mayonnaise and dill. Evenly spread the cream cheese mixture on the crust. Sprinkle toppings on top of the cream cheese spread. Refrigerate for 30 minutes to allow the spread to thicken.
  4. Cut the chilled pizza into wedges or squares with a pizza cutter to serve.

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Reviews (37)

Rate This Recipe
SOPHIES MOM
40

SOPHIES MOM

If anyone likes this recipe, look for this and others like in the Pampered Chef recipe collection.

JULES2JEWELS
30

JULES2JEWELS

This is one of my favorite party apps. Although I use only 1 package of cream cheese and I mix a package of dry Ranch dressing mix instead of the dill - it's delicious and there's never a single bite left!

ISABEL87
25

ISABEL87

This was pretty good. I liked that I could bake the crust the night before the party. I even prepared the cream cheese mixture and left it in the fridge overnight. However, I made it again with a few variations: skip the mayo, use a little less cream cheese and put in a cup of sour cream. the dill stays though- yum! everyone liked this easy appetizer.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 272 cal
  • 14%
  • Fat
  • 22.2 g
  • 34%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

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