Cold Veggie Pizza with Crescent Roll Crust
This versatile appetizer uses store-bought crescent rolls as the crust and fresh veggies, making it quick and easy to prepare.
Ingredients
- 2 crescent roll tubes
- 8 oz cream cheese, softened
- ½ cup may
- ½ cup sour cream
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
- ½ cup tomatoes, sliced
- ½ cup green onions, diced
- 1 cup cheddar cheese, shredded
- 1/8 cup fresh parsley
- 1/8 cup fresh dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp white pepper
Instructions
- Bake the Pizza Crust: Preheat oven to 350 degrees.
- Cut parchment paper the size of baking sheet.
- Unroll both tubes of crescent rolls. Lay the triangles of dough in the baking sheet to fit. Press and pinch seams together and fold any extra dough around the edges.
- Bake for 10 – 13 minutes, until golden brown. Allow to cool.
- While the crust is baking, add cream cheese, mayo, sour cream, garlic powder, onion powder, salt, pepper and fresh herbs to a small bowl.
- Blend with hand mixer until creamy. You can mix by hand but it will take a bit longer and won’t be as smooth.
- Chop broccoli, cauliflower and tomatoes into bite size pieces. Dice the green onions and shred the cheese if using a block of cheddar cheese.
- Spread cream cheese blend over cooled crust, leaving 1/2″ free around the edges. Top with broccoli and cauliflower, pressing into cream cheese spread.
- Now top with green onions, cheddar cheese and tomatoes.
- Cut into twelve squares.
Notes
For easier mixing, make sure the cream cheese is softened at room temperature.
If you’re not serving right away, wait to add the tomatoes so the pizza does not become soggy. We suggest adding about an hour before serving.
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