Easy Cool Vegetable Pizza Recipes

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.

EASY COOL VEGETABLE PIZZA

Steps:

• Heat oven to 400° F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press dough to edges of pan. Bake for 12 to 14 minutes or until golden brown. Cool crust, about 30 minutes.
• In small bowl, combine cream cheese spread and milk; mix until blended. Spread over cooled crust. Top with broccoli, cucumber, bell pepper, onions and tomatoes. Sprinkle with herbs.

EASY VEGETABLE PIZZA

Steps:

• First let the dough defrost if you have not already.
• Spread defrosted dough onto a greased cookie sheet; cook following instructions on the package.
• Put the cooked crust into the fridge to cool completely.
• Chop vegetables into small pieces (set aside).
• In a small bowl mix together the cream cheese, mayonnaise and dressing powder.
• Spread on the cream mixture evenly over the cooled crust.
• Sprinkle on vegetables and place in fridge for 1 hour.
• Cut into desired sized pieces and serve.

VEGETABLE PIZZA I

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.

FRESH VEGGIE PIZZA

Steps:

• Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

EASY VEGGIE PIZZA

Steps:

• Heat oven to 375°F
• If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
• If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form 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 smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

VEGETABLE CRESCENT PIZZA

Steps:

• Heat oven to 350° F. Grease 15 x 10 x 1-inch pan with shortening or cooking spray. Unroll both cans of dough; separate into 4 long rectangles. Press in bottom and up sides of pan to form crust.
• Bake 14 to 16 minutes or until golden brown. Cool completely, about 30 minutes.
• In small bowl, mix cream cheese and dressing until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate up to 2 hours before serving. Cut into 8 rows by 4 rows.

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.