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Quick Cold Vegetable Pizza

 Quick Cold Vegetable Pizza
This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.
12-15 ServingsPrep: 15 min. + chilling Bake: 10 min. + cooling

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 assorted 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 part-skim mozzarella cheese

Directions

  • 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 piece) 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.

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Quick Cold Vegetable Pizza (continued)

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