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Veggie Pizza Crescent Squares

 Veggie Pizza Crescent Squares
This hearty, creamy and full-bodied veggie pizza, served as an appetizer, brought oohs and aahs from our tasting panel at first sight. The dish, from Sandra Shafer of Mountain View, California is completely packed with good-for-you cauliflower, broccoli, carrots, mushrooms and other vegetables.
24 ServingsPrep: 30 min. + chilling

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup mayonnaise
  • 1/4 cup heavy whipping cream
  • 1 tablespoon dill weed
  • 1-1/2 teaspoons garlic salt
  • 1 cup shredded carrots
  • 1 cup fresh cauliflowerets, chopped
  • 1 cup fresh broccoli florets, chopped
  • 1 cup julienned green pepper
  • 1 cup sliced fresh mushrooms
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/4 cup finely chopped sweet onion

Directions

  • Unroll both tubes of crescent dough and pat into an ungreased 15-in.
  • x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at
  • 375° for 10-12 minutes or until golden brown. Cool completely on
  • a wire rack.
  • In a small bowl, beat the cream cheese, mayonnaise, cream, dill and
  • garlic salt until smooth. Spread over crust. Sprinkle with the
  • carrots, cauliflower, broccoli, green pepper, mushrooms, olives and
  • onion. Cover and refrigerate for at least 1 hour.
  • Cut into squares. Refrigerate leftovers. Yield: 2 dozen.

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Veggie Pizza Crescent Squares (continued)

Nutritional Facts: 1 piece equals 212 calories, 18 g fat (7 g saturated fat), 27 mg cholesterol, 407 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.