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BASED ON: Cold Vegetable Pizza Appetizer Recipe

This is the perfect summer appetizer to bring to any get-together. It will be gone before you know it.—Marlene Reichart, Leesport, Pennsylvania
TOTAL TIME: Prep: 20 min. + chilling YIELD:12-15 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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, 8 g carbohydrate, 1 g fiber, 5 g protein.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.