Summertime Cold Veggie Pizza Recipes
COLD VEGGIE PIZZA
This cold veggie pizza is a total classic. It makes a great snack or appetizer and is easily halved or doubled. The crescent dough base is so soft and that cream cheese topping makes this one irresistible!
Provided by Karly Campbell
Categories Appetizer
Time 1h30m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Unroll crescent dough sheets and place on half sheet pan. Press together to seal the edges to form one large crust that covers the pan.
- Bake for 10 minutes or until lightly golden. Cool completely, about 1 hour.
- Add the cream cheese, mayonnaise, and ranch mix to a mixing bowl and stir well until combined.
- Use an off-set spatula to spread the mixture over the cooled crust.
- Chop the veggies into small pieces and sprinkle over the top of the cream cheese mixture.
- Cut into small squares and serve.
Nutrition Facts : Calories 247 kcal, Carbohydrate 17 g, Protein 4 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 30 mg, Sodium 455 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 slice, UnsaturatedFat 9 g
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.
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.
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
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
ALMOST-VEGAN COLD VEGETABLE PIZZA
Veggie pizza is a finger-food staple at my family's picnics and pot-lucks. In an attempt to make it better for you, I switched up some ingredients for a nearly fat free, low carb treat. Any vegetable or combination of veggies can be used. The measurements listed below are approximately what I used as you need enough to cover the entire pizza. I am very new to cooking with tofu, but I read somewhere about sterilizing the silken tofu to make a cream cheese substitute. Therefore, I dropped the block of tofu into a pot of boiling water for 3.5 minutes before beginning the pizza, just to be on the safe side.
Provided by jerried96
Categories Spreads
Time 1h12m
Yield 1 Pizza, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Roll out pizza dough and press into a 12-1/2 x 17-1/2 jelly roll pan.
- Bake on center rack 10-12 minutes.
- Cool.
- Mix tofu, sour cream and ranch dressing mix. Spread evenly over cooled pizza crust.
- Spread diced veggies evenly over pizza, leaving the tomatoes for last.
- Sprinkle cheese over the top.
- May be served immediately or chilled overnight (preferred).
- Keep chilled.
Nutrition Facts : Calories 31.7, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.9, Sodium 45.5, Carbohydrate 3.5, Fiber 0.5, Sugar 1.6, Protein 2.7
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- Preheat oven to 375 degrees. Unroll each sheet of crescents on a half sheet pan, joining the seams in the center. Bake for 12-14 minutes or until crust is golden brown and puffy. Remove from oven and allow to cool.
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