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Vegetable Appetizer Pizza Recipe
Vegetable Appetizer Pizza Recipe photo by Taste of Home

Vegetable Appetizer Pizza Recipe

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My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. —Marcia Tiernan, Madrid, New York
TOTAL TIME: Prep: 15 min. Bake: 10 min. + chilling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min. + chilling
MAKES: 48 servings


  • 4 tubes (8 ounces each) refrigerated crescent rolls
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup mayonnaise
  • 1 tablespoon dill weed
  • 4 medium tomatoes, seeded and chopped
  • 2 cups chopped fresh broccoli
  • 3 green onions, thinly sliced
  • 2 cups sliced fresh mushrooms
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped sweet red pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups (8 ounces) shredded cheddar cheese

Nutritional Facts

1 piece (calculated with reduced-fat crescent rolls and fat-free cream cheese and mayonnaise) equals 93 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 281 mg sodium, 11 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. Unroll two tubes of crescent dough and press into each of two ungreased 15-in. x 10-in. x 1-in. baking pans; seal seams and perforations.
  2. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
  3. In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour.
  4. Cut into squares. Refrigerate leftovers. Yield: 4 dozen.
Originally published as Vegetable Appetizer Pizza in Bountiful Harvest Cookbook 1994, p12

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Aug. 31, 2014

"This is really tasty but I add a packet of ranch dressing mix to the cream cheese instead of the dill weed, it's delicious!"

Reviewed Jan. 24, 2012

"Delicious lowfat recipe!"

Reviewed May. 1, 2011

"Well Cosup, we both made a mistake!! I just re-read the recipe and you use 2 tubes of crescent rolls per pan. The recipe makes 2 - 15"x10"x1" baking pans. I guess we should always re-read the recipes."

Reviewed May. 1, 2011

"I would say that it's a mistake, it should be 2 tubes of crescent rolls."

Reviewed Dec. 12, 2007

"So what do you do with the other 2 tubes of crescent rolls?"

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