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Pesto Pizza Squares

 Pesto Pizza Squares
Our Test Kitchen offers this alternative to traditional baked pizza. With pesto sauce, tomatoes, olives and fresh mushroom, it's a flavorful variation of the more common vegetable pizza.
12 ServingsPrep/Total Time: 25 min.


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 cup tightly packed fresh basil
  • 1/4 cup tightly packed fresh parsley
  • 1/4 cup tightly packed fresh cilantro
  • 2 garlic cloves
  • 1/3 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 1/4 cup whipped cream cheese
  • 3 plum tomatoes
  • 3/4 cup chopped fresh mushrooms
  • 1/3 cup sliced ripe olives


  • Unroll crescent dough into a greased 15-in. x 10-in. x 1-in. baking
  • pan; press seams together and build up edges. Prick dough with a
  • fork. Bake at 375° for 11-13 minutes or until golden brown; cool
  • completely on a wire rack.
  • In a food processor, combine the basil, parsley, cilantro, garlic,
  • oil and Parmesan cheese; cover and puree until smooth. Transfer to
  • a bowl; add sour cream and cream cheese. Spread over crust.
  • Halve tomatoes lengthwise and thinly slice widthwise; arrange over
  • basil mixture. Top with mushrooms and olives. Refrigerate until
  • serving. Cut into bite-size squares. Yield: 3 dozen.

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Pesto Pizza Squares (continued)

Nutritional Facts: 1 serving (3 each) equals 167 calories, 13 g fat (4 g saturated fat), 9 mg cholesterol, 231 mg sodium, 9 g carbohydrate, trace fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.