Cold Vegetable Pizza

by

I stole this recipe for Cold Vegetable Pizza from Pilsbury.com. This is easy to make appetizer is perfect for a last minute holiday party. Crescent roll dough is spread in the bottom of a baking pan. The dough is baked on cooled. Then a cream cheese and sour cream mixture is spread on top. Shredded cheddar cheese and chopped vegetables are sprinkled on top to finish this appetizer. You can serve sliced on the tray or on a platter. This pizza isn’t a traditional pizza, but a great way to use fresh vegetables.

Preheat oven to 375 F. Grease a 15×10 baking pan, spread 2 cans (8 oz) of crescent dough into the bottom of the pan. (I also spread a thin layer of ranch dressing on top of the dough.)

Bake for 13 to 17 minutes, then cool for 30 minutes.

For the topping you will need 8 oz softened cream cheese and ½ cup sour cream. In this step I also add 1 package dry ranch dressing mix and ⅛ tsp garlic powder. I like the extra flavor you get from the ranch dressing and garlic powder.

Next, mix everything together until well blended.

Then spread the cream cheese mixture over the cooled crust.

Sprinkle ⅓ cup chopped and seeded tomatoes and ⅓ cup quartered and seeded cucumbers on top.

Then finish with ⅓ cup shredded cheddar cheese and ⅓ cup sliced black olives. (You can substitute a variety of fresh vegetables if you prefer such as chopped broccoli, green onions or shredded carrots.)

Slice and serve or cover and refrigerate until ready to serve.

If you liked to recipe for Cold Vegetable Pizza you can try other appetizers like Praline Crunch, Crispy Chickpea & Edamame Oven Snack, Taco Pizza, Baked Southwestern Egg Rolls or Super Italian Spinach Dip.

Print

Cold Vegetable Pizza

This is easy to make appetizer is perfect for a last minute holiday party. Crescent roll dough is spread in the bottom of a baking pan. The dough is baked on cooled. Then a cream cheese and sour cream mixture is spread on top. Shredded cheese and chopped vegetables are sprinkled on top to finish this appetizer. You can serve sliced on the tray or on a platter.

Course Appetizer
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Servings 32 pieces

Ingredients

  • 2 cans (8 oz) crescent rolls
  • 8 oz cream cheese softened
  • ½ cup sour cream
  • ⅓ cup cucumbers sliced and quartered
  • ⅓ cup tomatoes seeded and diced
  • ⅓ cup shredded cheddar cheese
  • ⅓ cup sliced black olives

Instructions

  1. Preheat oven to 375 F. Grease 15×10 baking pan, spread 2 cans of crescent dough into the bottom of pan.
  2. Bake 13 to 17 minutes, cool 30 minutes.
  3. In a bowl, mix cream cheese and sour cream until smooth. Spread over cooled crust. Add vegetables and cheese.
  4. Cover and refrigerate.
  5. Cut 8×4, for 32 pieces.

Recipe Notes

I spread a thin layer of ranch dressing on the dough before baking. To the cream cheese and sour cream mixture I add 1 package of dry ranch dressing mix and ⅛ tsp garlic powder.