Veggie Pizza Appetizer Recipes

APPETIZER VEGGIE PIZZA

Steps:

• Unroll both crescent sheets and place them side by side on a jelly roll pan (approximately 17x12). They will be a little big for the pan, so just do some tucking and scrunching to make them fit the best you can.
• Bake crescent dough sheets according to directions on the package.
• When done, place on a cooling rack and allow to cool completely.

COOL VEGGIE PIZZA

Steps:

• Preheat the oven to 350°F (176°C). Unroll the crescent dough and separate it into eight triangles. On a Pizza Stone, arrange the dough triangles in a circle with points in the center and wide ends toward the outside. Roll the dough into a 12" (30-cm) circle, pressing the seams together to seal. Bake for 12-15 minutes or until light golden brown. Remove from the pan from the oven and let cool completely.Combine the cream cheese, mayonnaise, garlic, and All-Purpose Dill. Season with salt and black pepper and mix well. Spread the cream cheese mixture evenly over the cooled crust.Sprinkle the vegetables over the prepared crust. Cut the pizza and serve.

CRESCENT ROLL VEGGIE PIZZA

Steps:

• Preheat oven to 375 degrees.
• Roll out crescent rolls onto 2 large non-stick baking sheets. Stretch and flatten to form a single rectangular shape and pinch together seams. Bake 10 minutes, or until golden brown. Allow to cool about 30 minutes.
• Combine cream cheese and Ranch-style dressing mix and spread the mixture over the cooled crusts.
• Chop veggies or pulse in food processor (be careful not to over do if using the food processor). Sprinkle veggies over cream cheese layer and then top with the cheese. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Makes 48 squares.

COLD VEGGIE PIZZA APPETIZER

Steps:

• Preheat oven to 350°F.
• Place cream cheese, yogurt, mayonnaise and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside.
• Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
• Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
• Use a pizza cutter or large knife to cut into squares. Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.

VEGETABLE PIZZA I

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.

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.

FRESH VEGGIE PIZZA

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.

VEGGIE PIZZA APPETIZER

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.

VEGETABLE APPETIZER PIZZA

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.

VEGGIE PIZZA APPETIZER RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Unfold rolls flat onto cookie sheet; press any seams together and continue pressing dough so that it completely covers pan to the edges. Bake dough for 8 to 10 minutes; let it cool. Mix mayonnaise, cream cheese and Ranch dressing mix with mixer or food processor until throughly combined, set aside. Chop vegetables into small pieces. Spread cream cheese mixture over crescent roll "pizza crust". Drain vegetables well and sprinkle over cream cheese mixture. 8Sprinkle cheese over vegetables. 9. Chill. 10. Use pizza cutter to cut into small squares or wedges. Keep in refrigerator until ready to serve.

VEGGIE PIZZA APPETIZER

Steps:

• Preheat oven to 350 degrees. Roll crescent dough out onto a baking sheet. Bake according to package directions until golden brown (about 12 minutes). Cool completely.
• In a medium bowl, combine the softened cream cheese, mayo, and ranch dressing mix. Spread evenly on the cooled crescent dough.
• Sprinkle the chopped vegetables on top of the cream cheese mixture. Press the vegetables gently into the cream cheese.
• Cut into serving sized pieces and serve immediately or chill.
• Refrigerate any leftovers.

COLD VEGGIE PIZZA APPETIZER

Steps:

• Heat oven to 350°F. Lightly mist a half sheet pan (approximately 17x12x1) with nonstick cooking spray.
• Unroll both crescent sheets and place them side by side on the prepared pan, pinching the seams together and pressing in bottom and up sides slightly to form a crust. Using a fork, poke little holes evenly all over the crust (this will prevent it from puffing up while cooking.)
• Bake for about 12 minutes, or until lightly golden. Remove from oven and cool completely.
• Loosen up the cream cheese so it's a spreadable consistency. Then, using an offset spatula, evenly spread over the cooled crust.
• Sprinkle the cheddar cheese and chopped veggies over the cream cheese spread and gently press down a little to adhere.
• Enjoy right away, or ideally cover and chill for 1-2 hours, then bring to room temperature.
• Using a pizza cutter or sharp knife, cut into squares, serve, and enjoy!

VEGGIE PIZZA

Steps:

• Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray.
• Unroll the crescent dough and press it into the bottom of the sheet pan in an even layer.
• Bake for 15 minutes or until golden brown. Cool completely.
• In a small bowl, mix together the cream cheese, sour cream, and Hidden Valley Dip Mix.
• Spread the ranch mixture evenly over the crust. Top with carrots, bell peppers, broccoli and green onions. Cover the pan with Glad Press'n Seal food wrap. Chill for one hour, then cut into squares and serve.

VEGGIE PIZZA PINWHEELS

Steps:

• Chop up your vegetables fine and combine in a large bowl and mix together.
• In another bowl mix together your cream cheese, sour cream and ranch mix until smooth.
• Spread 1/3 cup of your mixture onto each of your tortillas and then sprinkle with the same amount of veggies.
• Roll up and wrap in Saran Wrap and refrigerate for at least 30 minutes.
• Once chilled cut into 1/2"-1" slices and serve.

CRESCENT ROLL VEGGIE PIZZA APPETIZER

Steps:

• Move oven rack to middle position and preheat to 350 degrees F.
• Roll out Crescent Rolls onto a baking sheet. Pinch seams together to create a rectangular piece of dough and bake until golden brown, about 7-8 minutes.
• Move baking sheet to a wire rack to cool completely, about 40 minutes.
• Meanwhile add sour cream and ranch mix to a small bowl. Stir mixture until combined.
• Spread mixture, using small spatula, evenly over crust.
• Sprinkle veggies over sour cream mixture and press veggies down lightly.
• Slice pizza into 24 pieces and serve immediately or refrigerate until ready to serve.

VEGGIE PIZZA APPETIZER

Steps:

• Preheat oven to 375℉
• Unroll both cans of dough. In an ungreased 15x10x1-inch pan, place dough; press to form seam in middle and roll up excess dough along edges to form crust. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
• In a small bowl, whip cream cheese. Add hummus, yogurt, and seasoning packet. Mix until smooth. Spread evenly over crust.
• Top with vegetables. Cut into pieces with a pizza cutter. Serve immediately, or cover and refrigerate.

VEGGIE PIZZA

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.