Cold Veggie Pizza Recipes

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COOL VEGGIE PIZZA



Cool Veggie Pizza image

The ultimate party food recipe - crescent roll dough cooked and topped with a creamy dressing and colorful veggies and served in slices for an easy to eat appetizer or snack.

Provided by makeyourmeals

Categories     Appetizers

Time 15m

Number Of Ingredients 9

2 8 oz. cans refrigerated crescent rolls
1 8 oz. package cream cheese, room temperature
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1/2 cup grape tomatoes, quartered
1/4 cup shredded carrot

Steps:

  • Heat oven to 375°F (190°C)
  • Unroll both cans of dough and separate dough into long rectangles.
  • Place rectangles of dough in an ungreased large rimmed baking sheet. Pinch the seams and press the dough into the corners and up the sides to form a 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 well incorporated. Spread evenly over the crust.
  • Cut the crust into squares (7 rows by 4 rows).
  • Top with vegetables.
  • Serve immediately or cover and refrigerate before serving.

Nutrition Facts : Calories 74 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 58 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

COLD VEGGIE PIZZA



Cold Veggie Pizza image

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

2 packages Pillsbury Crescent Dough Sheets
16 ounces cream cheese (room temperature)
1/2 cup mayonnaise
1 ounce dry ranch dip mix
4 cups assorted chopped vegetables (such as carrots, broccoli, and cauliflower)

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

COLD VEGETABLE PIZZA



Cold Vegetable Pizza image

Topped with crisp veggies, this fresh-tasting pizza makes a cool appetizer on a warm day. Leslie Hampel of Palmer, Texas shares the recipe.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 tube (4 ounces) refrigerated crescent rolls
1/4 cup mayonnaise
2 ounces cream cheese, softened
1/2 teaspoon dill weed
3/4 cup assorted chopped fresh vegetables (cucumber, radishes, red onion, green pepper and/or mushrooms)
2 tablespoons sliced ripe olives
3 tablespoons finely shredded cheddar cheese
3 tablespoons finely shredded part-skim mozzarella cheese

Steps:

  • Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack. , In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.

Nutrition Facts : Calories 234 calories, Fat 16g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 501mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

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

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.

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

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

COLD VEGGIE PIZZA



Cold Veggie Pizza image

Make and share this Cold Veggie Pizza recipe from Food.com.

Provided by Sarafina

Categories     Lunch/Snacks

Time 40m

Yield 15 serving(s)

Number Of Ingredients 12

2 (8 ounce) packages refrigerated reduced-fat crescent rolls
2 (8 ounce) packages low-fat cream cheese
1 cup light mayonnaise
1 (1 ounce) package Hidden Valley Ranch dip
2 1/2 cups shredded cheddar cheese
broccoli
cauliflower
carrot
onion
green pepper
red pepper
celery

Steps:

  • Press crescent rolls flat on a cookie sheet.
  • Bake as directed on package.
  • Mix together cream cheese, mayo, and ranch dip pack.
  • Chop up vegetables.
  • Spread cream cheese mixture on baked crescent rolls.
  • Put chopped up vegetables evenly over top.
  • Sprinkle cheese on top of vegetables.
  • Refridgerate 1 hour.

Nutrition Facts : Calories 208, Fat 18.6, SaturatedFat 9.2, Cholesterol 48.4, Sodium 365.1, Carbohydrate 2.5, Sugar 0.8, Protein 7.8

COLD VEGGIE SQUARES



Cold Veggie Squares image

This is a delicious and super easy appetizer to make. Served cold it is also sometimes called 'veggie pizza.'

Provided by SATDEL

Categories     Appetizers and Snacks

Time 25m

Yield 16

Number Of Ingredients 9

2 (8 ounce) packages refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
3 tablespoons mayonnaise
½ teaspoon dried basil
¼ teaspoon garlic powder
1 cup chopped fresh broccoli
1 cup chopped cauliflower
½ cup shredded carrots
2 tablespoons salad seasoning mix

Steps:

  • Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
  • In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 13.1 g, Cholesterol 32.1 mg, Fat 18.1 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 8 g, Sodium 396.5 mg, Sugar 2.5 g

ALMOST-VEGAN COLD VEGETABLE PIZZA



Almost-Vegan Cold Vegetable Pizza image

Veggie pizza is a finger-food staple at my family's picnics and pot-lucks. In an attempt to make it better for you, I switched up some ingredients for a nearly fat free, low carb treat. Any vegetable or combination of veggies can be used. The measurements listed below are approximately what I used as you need enough to cover the entire pizza. I am very new to cooking with tofu, but I read somewhere about sterilizing the silken tofu to make a cream cheese substitute. Therefore, I dropped the block of tofu into a pot of boiling water for 3.5 minutes before beginning the pizza, just to be on the safe side.

Provided by jerried96

Categories     Spreads

Time 1h12m

Yield 1 Pizza, 24 serving(s)

Number Of Ingredients 11

1 (13 7/8 ounce) can refrigerated pizza dough
1 cup fat free sour cream
1 (1 ounce) packet ranch dressing mix
1 cup silken soft tofu, pureed
1 cup raw broccoli floret, diced
1 cup raw cauliflower, diced
1 cup raw carrot, julienned
1/2 cup raw yellow pepper, diced
1/2 cup raw celery, diced
1 pint cherry tomatoes, halved
1 cup low-fat cheddar cheese, shredded

Steps:

  • Preheat oven to 425.
  • Roll out pizza dough and press into a 12-1/2 x 17-1/2 jelly roll pan.
  • Bake on center rack 10-12 minutes.
  • Cool.
  • Mix tofu, sour cream and ranch dressing mix. Spread evenly over cooled pizza crust.
  • Spread diced veggies evenly over pizza, leaving the tomatoes for last.
  • Sprinkle cheese over the top.
  • May be served immediately or chilled overnight (preferred).
  • Keep chilled.

Nutrition Facts : Calories 31.7, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.9, Sodium 45.5, Carbohydrate 3.5, Fiber 0.5, Sugar 1.6, Protein 2.7

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