Quick Cold Vegetable Pizza Recipe

5 4 4
Quick Cold Vegetable Pizza Recipe
Quick Cold Vegetable Pizza Recipe photo by Taste of Home
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Quick Cold Vegetable Pizza Recipe

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5 4 4
Publisher Photo
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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 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 15x10x1-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.
Originally published as Cold Vegetable Pizza in Country Extra May 1997, p49

Nutritional Facts

1 piece: 264 calories, 24g fat (8g saturated fat), 32mg cholesterol, 341mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 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
  1. Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool.
  2. 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.
Originally published as Cold Vegetable Pizza in Country Extra May 1997, p49

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ebramkamp User ID: 702841 258931
Reviewed Dec. 31, 2016

"Super easy and tasty too. I did add a pinch of seasoning salt to the cream cheese mixture. This is a great recipe to get the kids involved as they can put it all together."

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freel User ID: 5465342 39927
Reviewed Sep. 26, 2010

"My most requested appetizer!!"

MY REVIEW
Jessyka1980 User ID: 5246281 15741
Reviewed Jul. 3, 2010

"Deliciuos! All of my guests including the kids could not get enough of this"

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sbirone User ID: 3137765 39921
Reviewed May. 23, 2008

"I make this for all of our cookouts. Everyone raves over it."

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