Veggie Pizza Snacks Recipes

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VEGGIE PIZZA



Veggie Pizza image

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

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) packet hidden valley ranch dressing mix
2 tablespoons Miracle Whip
1 (12 ounce) package cheddar cheese
vegetables (any that you desire such as green peppers, tomatos, carrots, celery, and green onions)

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 SNACKS



Vegetable Pizza Snacks image

Provided by Dana Angelo White, M.S., R.D., A.T.C.

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 whole-wheat English muffins, sliced
1/4 cup marinara sauce
1/4 cup diced bell pepper
1/4 cup sliced black olives
4 to 5 fresh basil leaves, roughly chopped
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F. Place English muffins on a baking sheet lined with aluminum foil. Top with marinara sauce, bell pepper, olives and basil. Sprinkle with cheese and bake for 12 to 15 minutes until cheese is melted.

Nutrition Facts : Calories 130, Fat 4.5 grams, SaturatedFat 2 grams, Sodium 390 milligrams, Carbohydrate 16 grams, Protein 7 grams

VEGETARIAN PIZZA



Vegetarian Pizza image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 1 large (18-inch) pizza

Number Of Ingredients 13

16 ounces dairy-free vegan cheese
Cornmeal, for dusting
Whole-Wheat Crust, recipe follows
1 jar pizza sauce (recommended: Muir Glen Organic Sauce)
3 red bell peppers, stemmed, seeded, and cut into large chunks
1 orange bell pepper, stemmed, seeded, and cut into large chunks
2 medium red onions, cut into large chunks
4 portobello mushroom caps, cut into large chunks
1 cup whole-wheat flour
2 cups unbleached all-purpose flour
1 tablespoon active dry yeast
1 1/4 cups warm water (about 110 degrees F)
2 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the cheese into large chunks that will fit in the shredder attachment of a food processor. Shred the cheese in the processor. Sprinkle cornmeal on a clean surface and roll out the dough until it is approximately 1/2-inch thick (should be about an 18-inch circle). Transfer dough to a pizza stone or rimless pan large enough to hold it.
  • Spread the sauce over the surface of the crust, leaving approximately 1/2-inch of crust around the edge. Sprinkle the cut vegetables on top of the sauce and then sprinkle the cheese over the veggies.
  • Bake for approximately 20 minutes, or until golden brown and bubbly. Serve hot.
  • Sift the flours together in a medium sized bowl. Place the yeast in a separate bowl and pour the warm water over it; let stand for about 5 minutes. Combine all ingredients in the bowl of a stand mixer with the dough hook attachment, mixing for approximately 5 minutes. Set the dough aside to rise for approximately 2 hours.
  • Once the dough has risen, roll out the dough to a circle that is approximately 1/2-inch thick and about 18 inches in diameter.

VEGGIE PIZZA



Veggie Pizza image

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

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

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

VEGETABLE PIZZA



Vegetable Pizza image

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

2 (8 ounce) packages refrigerated crescent dinner rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 ounce dry ranch dressing mix
1 cup fresh broccoli, small chopped
1 cup cauliflower, small chopped
1 medium carrot, shredded
1 cup firm tomatoes, small chopped (Roma)
1 cup green bell pepper, small chopped
2 cups shredded cheddar cheese
1/4 cup green onion, tops sliced thin

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.

NO BAKE VEGGIE PIZZA BITES



No Bake Veggie Pizza Bites image

Time 10m

Number Of Ingredients 7

2 pieces of Naan {any flavor} or Flat Bread
1 tub of onion & chive cream cheese {any flavor will work, but this was my favorite}
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
2 green onions, diced
1/2 cup broccoli, diced
3/4 cup shredded mild cheese

Steps:

  • Lay naan or flatbread on a clean surface. Spread a medium layer of cream cheese on each slice of naan/flat bread, covering fully. Sprinkle diced veggies onto cream cheese layer. Gently press veggies into cream cheese. Sprinkle cheese on top and gently press into cream cheese layer again. Cut naan/flat bread into squares and serve immediately.

VEGGIE PIZZA SQUARES



Veggie Pizza Squares image

This is one of my favorite potluck recipes. I frequently am asked for the recipe.-Linda Harrington, Hudson, New Hampshire

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 6

2 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 cup each chopped green peppers, mushrooms, tomatoes and carrots
1-1/2 cups shredded cheddar cheese

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.

Nutrition Facts : Calories 186 calories, Fat 14g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 254mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

VEGGIE PIZZA APPETIZER



Veggie Pizza Appetizer image

Add crisp and crunchy veggies with a tangy, creamy spread for this Veggie Pizza Appetizer. This veggie pizza appetizer is just right for parties or potlucks.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 2h33m

Yield 32 servings

Number Of Ingredients 10

2 cans (8 oz. each) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup MIRACLE WHIP Dressing
1 tsp. dill weed
1/2 tsp. onion salt
1 cup broccoli florets
1 cup chopped green pepper
1 cup chopped seeded tomato
1/2 cup sliced pitted black olives (optional)
1/4 cup chopped onion

Steps:

  • Preheat oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.
  • Bake 11 to 13 minutes or until golden brown; cool.
  • Mix cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 2 g, Protein 2 g

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