Veggie Pizza Crescent Squares Recipes

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.

MAKEOVER VEGGIE PIZZA SQUARES

Steps:

• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack., In a small bowl, beat the cream cheeses, yogurt, mayonnaise, milk, dill and garlic salt until smooth. Spread over crust. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers. ,

VEGGIE-LOVERS CRESCENT ROLL PIZZA

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.

VEGGIE PIZZA SQUARES

Steps:

• Unroll both tubes of crescent dough; press onto the bottom and 1/2 in. up the sides of a greased 15x10x1-in. baking pan. Seal perforations. , Bake at 375° for 7-10 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sour cream and ranch dressing mix. Spread over crust. Sprinkle with vegetables and cheese. Chill for 1-2 hours. Cut into squares. Refrigerate leftovers.

EASY CRESCENT 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.

GARDEN VEGGIE PIZZA SQUARES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

COLD VEGGIE SQUARES

Steps:

• Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
• In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

VEGGIE PIZZA SQUARES (MAKEOVER - LIGHT)

Steps:

• Preheat oven to 375°F.
• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
• Bake for 10-12 minutes or until golden brown.
• Cool completely on a wire rack.
• Meanwhile, in a small mixing bowl, beat the cream cheeses, yogurt, mayo, milk, dill and garlic until smooth. Spread over crust.
• Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion.
• Cover and refrigerate for at least 1 hour.
• Cut into 24 squares and serve. Refrigerate leftovers.