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Quick Cold Vegetable Pizza

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.
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min. + cooling
  • Makes
    15 servings


  • 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


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

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Average Rating:
  • Vanessa
    Dec 23, 2017

    Easy to make and tasted phenomenal. My middle school aged children loved it.

  • ebramkamp
    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.

  • freel
    Sep 26, 2010

    My most requested appetizer!!

  • Jessyka1980
    Jul 3, 2010

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

  • abreendre
    Jan 30, 2009

    No comment left

  • sbirone
    May 23, 2008

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