VEGGIE PIZZA
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
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
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.
VEGETABLE APPETIZER PIZZA
My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. -Marcia Tiernan, Madrid, New York
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 281mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
FRESH VEGGIE PIZZA
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
VEGETABLE PIZZA
Refrigerated crescent rolls shape the crust for this party pleaser that features flavored cream cheese and fresh vegetables. "It doesn't take long for it to disappear around here," says Pat Walter of Pine Island, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 slices.
Number Of Ingredients 9
Steps:
- Unroll crescent dough and separate into triangles; arrange to fit on an ungreased 12-in. pizza pan. Press perforations together to seal. Bake at 375° for 8-10 minutes or until golden. Cool. , In a small bowl, beat the cream cheese, mayonnaise and salad dressing mix until smooth. Spread over crust. Sprinkle with the vegetables, olives and cheese.
Nutrition Facts :
VEGGIE PIZZA
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
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.
VEGETABLE PIZZA
My version and it goes quick. It can be made the day before, covered with a sheet of paper towel then foil. Great served as an appetizer or potluck.
Provided by gailanng
Categories Cheese
Time 32m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 375 degrees.
- On a 10x15 inch jelly roll sheet, roll out crescent roll dough to form a crust, pinching seams together and pressing to cover bottom of pan.
- Bake approximately 12 minutes or until crust is golden. Remove from oven and cool for about 15 minutes.
- In a small mixing bowl, combine cream cheese, mayonnaise and Ranch dressing mix. I do this with a hand mixer. Spread mixture over cooled crust.
- Arrange broccoli, cauliflower, carrot, tomato, bell pepper, cheddar cheese and green onions over crust in that order. Chill.
- Cut into slices with a pizza wheel.
GRILLED VEGETABLE PIZZA
Steps:
- Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
- Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.
- Store-bought Pizza dough can be used instead .
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
VEGETABLE PIZZA
It's freakin' amazing. This is how I learned to like veggies. Use 6 cups assorted chopped veggies to your taste.
Provided by Becky Hill
Categories Appetizers and Snacks Cheese
Time 9h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
- Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
- Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
- Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 8.2 g, Cholesterol 18.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 233.1 mg, Sugar 1.7 g
VEGETABLE PIZZA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 2 flatbreads (4 to 6 servings)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- For the sauce: Over medium heat in a saucepan, bring cauliflower, water to cover, salt and white pepper to a simmer. Reduce the heat and allow to cook until soft, for 7 to 8 minutes. Remove from the heat, drain and puree until smooth. After pureeing, add the Parmesan and heavy cream as needed and puree again.
- For the vegetables: In a saute pan over high heat, add the oil and allow to heat until on the verge of smoking. Then reduce the heat to medium and add the squash, zucchini, salt and black pepper. Cook, stirring until softened, 3 to 4 minutes. Remove from the heat and add the thyme.
- For the pizza: Place the flatbreads on a cookie sheet and spread the sauce on top, evenly coating from edge to edge. Add half the zucchini, squash, corn, broccoli and top with shredded Parmesan. Once built, repeat the process with the second pizza. Bake until crisp, 7 to 8 minutes. Once cooked, remove from the oven and top with the green onions. Slice and serve.
ROASTED VEGETABLE PIZZA
Categories Cheese Tomato Vegetable Bake Roast Basil Bell Pepper Zucchini Spring Bon Appétit
Yield Makes 2 to 4 servings
Number Of Ingredients 8
Steps:
- Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.
VEGGIE-LOVERS CRESCENT ROLL PIZZA
The first time I had this was at my girlfriend Deanna's Christmas party. She made a lot of wonderful dishes. But, my favorite was the vegetable pizza. This is very easy to make and it will get eaten up in no time. The only thing that is time consuming is cutting the vegetables up. It's worth it.
Provided by Aunt Dawn
Categories Vegetable
Time 38m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Bake crescent rolls as a flat whole piece on a cookie sheet, pinching the seams together. Let cool.
- Mix cream cheese, mayonnaise, and ranch dressing together.
- Spread onto crescent.
- Sprinkle with the vegetables and cheese.
- Press items into the spread.
- Cool in refrigerator.
- Cut and serve.
Nutrition Facts : Calories 192.7, Fat 11.9, SaturatedFat 6.3, Cholesterol 45.3, Sodium 233.2, Carbohydrate 16.4, Fiber 1.6, Sugar 3, Protein 5.5
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