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Vegetable Appetizer Pizza

 Vegetable Appetizer Pizza
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
48 ServingsPrep: 15 min. Bake: 10 min. + chilling


  • 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


  • 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.
  • Bake at 375° for 8-10 minutes or until lightly browned. Cool
  • completely on a wire rack.
  • 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.
  • Cut into squares. Refrigerate leftovers. Yield: 4 dozen.

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Vegetable Appetizer Pizza (continued)

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