Easy Cold Veggie Pizza Recipe Recipe For Stuffed

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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.

COLD VEGGIE PIZZA RECIPE (EXTRA VEGETABLES)



Cold Veggie Pizza Recipe (Extra Vegetables) image

Cold Veggie Pizza loaded with healthy goodness. Creamy homemade cream cheese ranch filling topped with broccoli, cucumber, peppers, tomatoes, onion and carrots! Made with simple ingredients under 30 minutes for a dish that is sure to satisfy your crowd.

Provided by Linnie

Categories     Appetizer

Time 30m

Yield 8

Number Of Ingredients 11

1 gluten-free pizza crust, baked to package instructions
8 ounces cream cheese (or dairy free option)
2 1/2 Tablespoons Ranch Seasoning Mix
1/4 cup chopped broccoli
1/4 cup sliced cucumber
1/4 cup chopped mushrooms
1/4 cup chopped tomatoes
1/4 cup chopped red pepper
1/4 cup chopped green pepper
1/4 cup green onion
1/4 cup shredded carrots

Steps:

  • Prepare your pizza crust according to package instructions.
  • In a small bowl, cream together cream cheese and ranch seasoning mix.
  • Spread cream cheese mixture into cooled pizza crust.
  • Top with broccoli, cucumber, mushrooms, tomatoes, red pepper, green pepper, green onion and shredded carrots.
  • Optional: Drizzle with Ranch Dressing.
  • Serve cold!

Nutrition Facts : Serving size 1/8 sliceCalories

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

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