Vegetable Appetizer Pizza Recipe

Vegetable Appetizer Pizza Recipe
Photo by: Taste of Home
Rating

100% would make again

My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks.

This recipe is:

Healthy

Quick

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  • 48 Servings
  • Prep: 15 min. Bake: 10 min. + chilling

Ingredients

  • 4 tubes (8 ounces each) refrigerated crescent rolls
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup mayonnaise
  • 1 tablespoon dill weed
  • 4 medium tomatoes, seeded and chopped
  • 2 cups chopped fresh broccoli
  • 3 green onions, thinly sliced
  • 2 cups sliced fresh mushrooms
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped sweet red pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

  • Unroll two tubes of crescent dough and press into each of two ungreased 15-in. x 10-in. x 1-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. Yield: 4 dozen.

Nutrition Facts: 1 piece (calculated with reduced-fat crescent rolls and fat-free cream cheese and mayonnaise) equals 93 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 281 mg sodium, 11 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Vegetable Appetizer Pizza published in Bountiful Harvest Cookbook , p12

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Reviews for Vegetable Appetizer Pizza (1)

Vegetable Appetizer Pizza Recipe

Vegetable Appetizer Pizza

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Reviewed on Dec. 12, 2007 by CoSup

So what do you do with the other 2 tubes of crescent rolls?

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