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.
COOL VEGGIE PIZZA
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
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
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.
CHICKEN VEGETABLE PIZZA
Pre-baked crusts cut corners when you're in a hurry!! Spread two pizza crusts with cheese sauce. Top with chicken, cherry tomatoes, red onion, red pepper, spinach and shredded mozzarella cheese. Bake for 10 minutes - and enjoy!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F Brush each pizza crust with 1 tablespoons of oil and place on parchment-lined baking sheets.
- In a medium saucepan, heat remaining oil over medium heat and cook until thickened, stirring occasionally, about 5 minutes.
- Add parmigiano cheese and 1/2 cup Mozzarella cheese; stir until melted. Spread hot cheese mixture over pizze crusts in prepared pans. Top with chicken, vegetables and remaining 1 cup Mozzarella cheese.
- Bake in preheated oven, 10 minutes or until crust is crispy and cheese is melted. Remove and garnish with basil and serve.
- Freezing is not recommended.
Nutrition Facts : Calories 289.2, Fat 23.8, SaturatedFat 7.1, Cholesterol 35.2, Sodium 255.5, Carbohydrate 9.6, Fiber 0.5, Sugar 1, Protein 10
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
VEGGIE PIZZA
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
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
CHICKEN AND VEGGIE PIZZA
Spinach dip is the saucy surprise in a super-easy cheesy chicken pizza.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
- In medium bowl, stir Bisquick mix, hot water and 1/4 cup of the spinach dip with fork until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake 7 minutes.
- Spread remaining 1/2 cup spinach dip over partially baked crust. Sprinkle with chicken, tomato and mushrooms. Sprinkle with cheese.
- Bake 12 to 15 minutes or until crust is brown and cheese is melted.
Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 30 mg, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 4 g, TransFat 1 g
VEGETABLE PIZZA I
Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!
Provided by JANMARIE
Categories Main Dish Recipes Pizza Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
- Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
- In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 20.7 g, Cholesterol 57.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 14.4 g, Sodium 741.3 mg, Sugar 4.3 g
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