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BASED ON: Cold Vegetable Pizza Appetizer

 BASED ON: Cold Vegetable Pizza Appetizer
This is the perfect summer appetizer to bring to any get-together. It will be gone before you know it.—Marlene Reichart, Leesport, Pennsylvania
12-15 ServingsPrep: 20 min. + chilling


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 cup mayonnaise
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon dill weed
  • 2-1/2 cups mixed chopped fresh vegetables (cucumber, radishes, broccoli, onion, green pepper, carrots, celery, mushrooms)
  • 1/2 cup sliced ripe olives
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded mozzarella cheese


  • Unroll the crescent rolls and place in an ungreased 15-in. x 10-in. x
  • 1-in. baking pan. Flatten dough to fit the pan, sealing seams and
  • perforations. Bake at 375° for 10 minutes or until golden brown.
  • Cool.
  • In a small bowl, beat the mayonnaise, cream cheese and dill until
  • smooth; spread over crust. Top with the vegetables of your choice.
  • Sprinkle with olives and cheeses; press lightly. Cover and chill for
  • at least 1 hour. Cut into squares. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 each) equals 264 calories, 24 g fat (8 g saturated fat), 32 mg cholesterol, 341 mg sodium,

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BASED ON: Cold Vegetable Pizza Appetizer (continued)

Nutritional Facts: 8 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.