COLD ROAST BEEF SANDWICH PIZZA
Dinner ready in 25 minutes! Roast beef, tomatoes and lettuce mixed with Italian salad dressing makes this delicious sandwich pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, combine cream cheese, mayonnaise and horseradish sauce; mix well. Spread evenly over pizza crust.
- In medium bowl, combine roast beef, tomatoes, lettuce and dressing; toss gently to coat. Top pizza crust with roast beef mixture. To serve, cut into wedges.
Nutrition Facts : Calories 430, Carbohydrate 47 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 0 g
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.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 15 servings.
Number Of Ingredients 8
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.
COLD VEGETABLE PIZZA
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
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.
COLD MEAT PIZZA
A real quick pizza.
Provided by jordangenevieve
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat oven to 220C. Heat the olive oil in a pan and fry the onions and garlic till light brown.
- Add the wine and tomatoes to the pan. Lower the heat and kook slowly for 10 minutes.
- Roll the dough out onto a table sprinkled with flour until about 1cm thick. Place on a baking tray that is smeared out with butter.
- Take the tomato sauce of the heat and spread it across the pizza base. Place salami and ham on top and add the mozzarella slices last. Season well with salt and pepper.
- Bake for 10 to 15 minutes, or until golden-brown. Serve warm with basil or rocket leaves.
COLD VEGGIE PIZZA
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
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 ROAST BEEF PIZZA
This is a delicious appetizer or snack! We have it at our office potlucks often and it ALWAYS disappears... It looks like you put a lot into it but it is so simple to prepare..NO COOK recipe that tastes like a delicious roast beef sub, but even better..You gotta try it! Enjoy...
Provided by saintswife
Categories Vegetable
Time 15m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl mix together cream cheese and horseradish.
- Spread mixture on pizza crust.
- In another bowl mix together remaining ingredients.
- Top pizza with roast beef mixture.
- Refrigerate up to 2 hours before serving.
- Cut in wedges and serve.
HEARTY MEAT LOVER'S PIZZA
Enjoy this cheesy pizza topped with sausage and olives - perfect for Italian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- In medium bowl, dissolve yeast in warm water. Stir in flours, oil and salt. Beat vigorously 20 strokes with spoon. Let dough rest in bowl 20 minutes.
- Meanwhile, move oven rack to lowest position; heat oven to 425°F. Grease 2 cookie sheets or 12-inch pizza pans with additional oil. Sprinkle with cornmeal. In 10-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and onion is tender; drain.
- Divide dough in half. With floured fingers, pat each half into 11-inch round on cookie sheet. Spread pizza sauce over dough rounds. Top each with sausage mixture, bell pepper, olives, pepperoni and cheese.
- Bake 15 to 20 minutes or until cheese is melted and sauce is bubbly.
Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 2 g, TransFat 0 g
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