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Cold Vegetable Pizza

 Cold Vegetable Pizza
Topped with crisp veggies, this fresh-tasting pizza makes a cool appetizer on a warm day. Leslie Hampel of Palmer, Texas shares the recipe.
4 ServingsPrep: 20 min. + chilling


  • 1 tube (4 ounces) refrigerated crescent rolls
  • 1/4 cup mayonnaise
  • 2 ounces cream cheese, softened
  • 1/2 teaspoon dill weed
  • 3/4 cup assorted chopped fresh vegetables (cucumber, radishes, red onion, green pepper and/or mushrooms)
  • 2 tablespoons sliced ripe olives
  • 3 tablespoons finely shredded cheddar cheese
  • 3 tablespoons finely shredded part-skim mozzarella cheese


  • Unroll crescent rolls and place on an ungreased baking sheet. Flatten
  • dough into an 8-in. x 5-in. rectangle. Seal seams and perforations.
  • Bake at 375° for 10 minutes or until golden brown. Cool on a
  • wire rack.
  • In a small bowl, combine the mayonnaise, cream cheese and dill until
  • blended; spread over crust. Top with vegetables of your choice.
  • Sprinkle with olives and cheeses. Cover and chill at least 1 hour.
  • Cut into slices. Refrigerate leftovers. Yield: 4 servings.
Nutritional Facts: 1 slice (prepared with reduced-fat mayonnaise, reduced-fat cream cheese and reduced-fat cheddar cheese) equals 234 calories, 16 g fat (6 g saturated fat), 22 mg cholesterol, 501 mg sodium, 14 g carbohydrate, 1 g fiber, 7 g protein.

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Cold Vegetable Pizza (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.