Vegetable Puff Pizzalini Recipes

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

Ingredients

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

VEGETARIAN POT PIE WITH PUFF PASTRY CRUST

Vegetarian Pot Pie with Puff Pastry Crust image

A mix of fresh and frozen vegetables in a lively sauce forms the filling for this vegetarian pot pie. The top crust couldn't be easier, since it is a sheet of thawed puff pastry, draped over the top of the dish. Make this a vegan dish by substituting your favorite vegan butter, if you wish.

Provided by Bibi

Categories Main Dishes Savory Pie Recipes Pot Pie Recipes

Time 1h30m

Yield 6

Number Of Ingredients 18

Ingredients

extra-virgin olive oil cooking spray
4 tablespoons butter
1 medium onion, chopped
1 cup chopped mushrooms
2 cloves garlic, minced
2 teaspoons Italian seasoning blend
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon rubbed sage
½ teaspoon ground sweet paprika
⅛ teaspoon cayenne pepper
1 cup chopped fresh spinach
2 tablespoons chopped fresh parsley
¼ cup all-purpose flour
2 cups frozen mixed vegetables
1 (14.5 ounce) can vegetable broth
3 tablespoons nutritional yeast
1 sheet frozen puff pastry, thawed

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 1 1/2-quart souffle or other baking dish with cooking spray.
Melt butter in a large, nonstick skillet over medium heat until bubbly. Add onion and cook until it begins to turn translucent, 2 to 3 minutes. Add mushrooms and cook until they begin to soften and release a little moisture, about 4 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
Stir in Italian seasoning, salt, pepper, sage, paprika, and cayenne. Stir in spinach and parsley; cook until spinach is just wilted, about 1 minutes. Add flour and stir until flour is coated in butter and seasonings; continue to cook and stir for 2 minutes. Stir in frozen vegetables and vegetable broth; bring to a boil. Cook until mixture begins to thicken, 3 to 4 minutes. Remove from heat and stir in nutritional yeast.
Pour mixture into the prepared dish. Place puff pastry sheet over top, allowing it to drape over the sides of the dish. Use a fork to poke several holes in the top of the pastry, then spray with cooking spray. Place the baking dish on a sheet pan.
Transfer to the preheated oven and bake until the top is nicely browned, 25 to 30 minutes. Allow to cool for about 15 minutes before serving.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 35.1 g, Cholesterol 20.4 mg, Fat 23.8 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 8.8 g, Sodium 714.3 mg, Sugar 2.3 g

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