Cold Veggie Pizza Appetizer Recipes

COLD VEGETABLE PIZZA

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.

QUICK COLD VEGETABLE PIZZA

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.

COLD VEGGIE PIZZA APPETIZER

Steps:

• Heat oven to 350°F. Lightly mist a half sheet pan (approximately 17x12x1) with nonstick cooking spray.
• Unroll both crescent sheets and place them side by side on the prepared pan, pinching the seams together and pressing in bottom and up sides slightly to form a crust. Using a fork, poke little holes evenly all over the crust (this will prevent it from puffing up while cooking.)
• Bake for about 12 minutes, or until lightly golden. Remove from oven and cool completely.
• Loosen up the cream cheese so it's a spreadable consistency. Then, using an offset spatula, evenly spread over the cooled crust.
• Sprinkle the cheddar cheese and chopped veggies over the cream cheese spread and gently press down a little to adhere.
• Enjoy right away, or ideally cover and chill for 1-2 hours, then bring to room temperature.
• Using a pizza cutter or sharp knife, cut into squares, serve, and enjoy!

COLD VEGGIE PIZZA APPETIZER

Steps:

• Preheat oven to 350°F.
• Place cream cheese, yogurt, mayonnaise and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside.
• Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
• Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
• Use a pizza cutter or large knife to cut into squares. Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.

VEGGIE PIZZA

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.

COLD VEGGIE PIZZA

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.