Food

Veggie Pizza

Growing up this was one of my favorite party appetizers to eat and today it is one of my favorites to make.  The app is easy to make and always a favorite.  The pizza is almost healthy when you don’t think about the crescent roll crust and the cream cheese spread…  Ok its not a healthy appetizer but, it does have lots of raw vegetables.

Veggie Pizza | www.vanillaandvelvet.com

Veggie Pizza

  • 2 (8 oz) packages refrigerated Pillsbury crescent rolls
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 (8 oz) package cream cheese, softened
  • 1 teaspoon dill weed
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon Beau Monde
  • 1 stalk celery, thinly sliced
  • 1 cup chopped tomatoes
  • 1 red, green or yellow bell pepper, chopped
  • 1 cup radishes, chopped
  • 1 cup fresh broccoli, chopped
  • 1 cup cauliflower, chopped
  • 1 carrot, grated
Directions
Preheat oven to 350 degrees.
Spread crescent rolls on a pizza pan and pat together sealing seams by pinching the dough together.  Bake crescent rolls according to directions, until golden brown.  Let cool.  In a medium bowl, mix together cream cheese, sour cream, dill weed, garlic powder, onion powder, and Beau Monde.   Spread mixture on top of the cooled crust.  Sprinkle chopped vegetables on top of cream cheese mixture.  Cover and place in refrigerator until time to serve.

Veggie Pizza | www.vanillaandvelvet.com

Roll out crescent rolls and pinch seems together.  Bake at 350 degrees for 10 minutes, follow package directions.  Allow crust to cool.

Veggie Pizza | www.vanillaandvelvet.com

Mix together ingredients and spread cream cheese mixture over crescent roll crust.

Veggie Pizza | www.vanillaandvelvet.com

Sprinkle chopped vegetables over cream cheese spread.  Feel free to use whatever vegetables you like or have on hand.  Cover pizza with saran wrap and store in refrigerator until time to serve.

This article has 1 comment

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