Print Options

 
 
 
 Print
Vegetable Appetizer Pizza Recipe

Vegetable Appetizer Pizza Recipe

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 YIELD:48 servings

Ingredients

  • 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

Directions

  • 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.

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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.