Vegetable Appetizer Pizza Recipe

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Vegetable Appetizer Pizza Recipe
Vegetable Appetizer Pizza Recipe photo by Taste of Home
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Vegetable Appetizer Pizza Recipe

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5 5 5
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + chilling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + chilling

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 fat-free shredded cheddar cheese

Directions

Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-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.
Originally published as Vegetable Appetizer Pizza in Bountiful Harvest Cookbook 1994, p12

Nutritional Facts

1 piece: 93 calories, 3g fat (1g saturated fat), 2mg cholesterol, 281mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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  • 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 fat-free shredded cheddar cheese
  1. Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-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.
Originally published as Vegetable Appetizer Pizza in Bountiful Harvest Cookbook 1994, p12

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Reviews forVegetable Appetizer Pizza

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sidedar User ID: 7896658 14296
Reviewed Aug. 31, 2014

"This is really tasty but I add a packet of ranch dressing mix to the cream cheese instead of the dill weed, it's delicious!"

MY REVIEW
Tamira25 User ID: 5028879 20430
Reviewed Jan. 24, 2012

"Delicious lowfat recipe!"

MY REVIEW
Black Lady User ID: 3107669 44653
Reviewed May. 1, 2011

"Well Cosup, we both made a mistake!! I just re-read the recipe and you use 2 tubes of crescent rolls per pan. The recipe makes 2 - 15"x10"x1" baking pans. I guess we should always re-read the recipes."

MY REVIEW
Black Lady User ID: 3107669 202068
Reviewed May. 1, 2011

"I would say that it's a mistake, it should be 2 tubes of crescent rolls."

MY REVIEW
CoSup User ID: 135084 44652
Reviewed Dec. 12, 2007

"So what do you do with the other 2 tubes of crescent rolls?"

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