Summer Veggie Pizza Buns Recipes

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COLD VEGGIE PIZZA



Cold Veggie Pizza image

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

2 packages Pillsbury Crescent Dough Sheets
16 ounces cream cheese (room temperature)
1/2 cup mayonnaise
1 ounce dry ranch dip mix
4 cups assorted chopped vegetables (such as carrots, broccoli, and cauliflower)

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

EASY CRESCENT VEGGIE PIZZA



Easy Crescent Veggie Pizza image

This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls' weekends-basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 1h10m

Yield 32

Number Of Ingredients 9

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot

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.

Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 1 g, TransFat 1 g

SUMMER VEGGIE PIZZA BUNS



Summer Veggie Pizza Buns image

30 seconds under the broiler, to melt cheese, to finish off these crisp fresh summer veggie pizza buns, delicious quick lunch.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

1 bun, split crosswise
4 tablespoons low-fat cream cheese
1 medium tomatoes, thinly sliced
2 slices sweet green peppers (rings)
2 slices sweet red peppers (rings)
8 slices cucumbers
1 green onion, chopped
4 -5 leaves romaine lettuce, shredded
2 slices sharp white cheddar cheese or 2 slices cheese, of your choice
salt & freshly ground black pepper
carrot, cut into sticks
celery, cut into sticks

Steps:

  • Split bun of your choice in two crosswise.
  • Spread with cream cheese, 2 tablespoons on each side.
  • Place tomato slices, half on each side of bun.
  • Sprinkle with salt and pepper to taste.
  • Place a ring of each sweet pepper on each side.
  • Place 4 slices cucumber on each side, sprinkle each side evenly with green onion and again salt and pepper.
  • Sprinkle each side evenly with shredded lettuce and season again.
  • Place one slice of cheese on each side.
  • Place on foil lined cookie sheet and place under broiler for about 30 seconds or until cheese is melted, as short a time as possible to keep it all crisp.
  • Remove to plates and garnish with carrot and celery sticks.
  • Enjoy!

Nutrition Facts : Calories 272.1, Fat 17.1, SaturatedFat 10.4, Cholesterol 51, Sodium 396.4, Carbohydrate 17.6, Fiber 2.2, Sugar 4.7, Protein 13.1

VEGETABLE PIZZA



Vegetable Pizza image

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

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
⅓ cup mayonnaise
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
1 cup radishes, sliced
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
⅓ cup chopped yellow bell pepper
1 cup broccoli florets
1 cup cauliflower florets
½ cup chopped carrot
½ cup chopped celery

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

FRESH VEGGIE PIZZA



Fresh Veggie Pizza image

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

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

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.

PIZZA BUNS



Pizza Buns image

These are nice to serve for a snack. My Mom used to serve them for her Bridge Group. I have served them with a bowl of soup for supper. If you like pizza, I think you will like these. This mixture can be kept in the fridge for several days and spread on buns when you are ready to use.

Provided by GaylaV

Categories     Lunch/Snacks

Time 1h

Yield 40 serving(s)

Number Of Ingredients 11

1 lb side bacon
1 lb mozzarella cheese (shredded)
1 lb cheddar cheese (shredded)
1 stick pepperoni
2 (10 ounce) cans sliced mushrooms
1 medium onion (diced)
1 green pepper (diced)
24 ounces spaghetti sauce
1/2 teaspoon oregano (or to taste)
1/2 teaspoon garlic powder (or to taste)
40 buns

Steps:

  • Slice bacon into small pieces and then brown it.
  • Drain fat from bacon.
  • Cut the pepperoni into slices and then quarter the slices.
  • Add onion, green pepper, and mushrooms to the bacon and heat until onions begin to soften. Stir often.
  • Add spaghetti sauce, pepperoni, oregano and garlic powder and heat through.
  • Cool.
  • Stir in cheese.
  • Spread on open-faced buns and broil until bubbly and cheese melted.
  • Enjoy!

Nutrition Facts : Calories 281.6, Fat 14.8, SaturatedFat 6.5, Cholesterol 31.5, Sodium 574.2, Carbohydrate 24.8, Fiber 1.2, Sugar 4.9, Protein 12.1

PIZZA BUNS



Pizza Buns image

IF YOU LIKE PIZZA BUT HATE THE HASTLE YOU'LL LOVE THIS RECIPE. THIS IS VERY EASY TO MAKE AND TASTY. THE MIXTURE CAN BE FROZEN FOR LATER USE. THIS IS ALSO REALLY GOOD IF YOUR VEGETARIAN AS YOU CAN OMIT THE MEAT EASILY.

Provided by Mikey

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 can mushroom
1 can pizza sauce
1 medium chopped onion
1 medium chopped green pepper (OPTIONAL)
500 g mozzarella cheese
1 tomatoes (OPTIONAL)
salami (WHATEVER YOU LIKE, ALSO OPTIONAL) or ham (WHATEVER YOU LIKE, ALSO OPTIONAL)
hot dog buns or bread

Steps:

  • PUT PIZZA SAUCE IN BOWL.
  • DRAIN JUICE FROM MUSHROOMS AND ADD.
  • CHOP ONION& GREEN PEPPER INTO SMALL PIECES AND ADD TO MIXTURE ALSO.
  • GRATE MOZZARELLA CHEESE, LEAVE SOME FOR TOP OF BUNS.
  • MIX INGREDIENTS, UNTIL FAIRLY THICK CONSISTENCY.
  • SLICE TOMATOES, AND MEAT IF DESIRED.
  • PUT PIZZA BUN MIXTURE FROM BOWL ON BUNS OR BREAD, TOP WITH TOMATOES, MEAT, AND MOZZARELLA CHEESE.
  • PLACE BUNS ON COOKIE SHEET AND BAKE FOR 15 MINUTES OR SO UNTIL COOKED, THEN BROIL FOR A FEW MINUTES UNTIL CHEESE IS BROWN.

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