Easy Cold Veggie Pizza Recipes

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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

VEGGIE PIZZA



Veggie Pizza image

The Veggie Pizza works best with Finely chopped vegetables. My mother has been making these for quite some time. They are really good. I hope you enjoy.

Provided by Amy Lee

Categories     Lunch/Snacks

Time 25m

Yield 16 pizzas, 8 serving(s)

Number Of Ingredients 7

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) packet hidden valley ranch dressing mix
2 tablespoons Miracle Whip
1 (12 ounce) package cheddar cheese
vegetables (any that you desire such as green peppers, tomatos, carrots, celery, and green onions)

Steps:

  • Preheat oven to 350 degrees.
  • Spread the cresent rolls out on cookie sheets to make large rectangles.
  • cook for 10 minutes or until golden brown and then cool.
  • Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
  • Spread on top of the cooled cresent rolls.
  • Chop your veggies (I like to use the food proccesor).
  • Spread your veggies on top of the mixture on the cresent rolls.
  • Sprinkle the Cheddar Cheese on the top.
  • With sharp knife cut in half and enjoy.

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

VEGETABLE PIZZA I



Vegetable Pizza I image

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

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

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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