Cold Veggie Pizza
Ingredients
- 16 ozcrescent dough
two sheets, or pinch together two tubes of regular crescent dough
- 8 ozcream cheese
softened
- 1 csour cream
- ¼ tspgarlic powder
- ½ tsponion powder
- ¾ tspdill
dried
- ½ tspsalt
- ¼ tsppepper
- 1 ccheddar cheese
shredded
- 2 largecarrots
shredded
- 1 cbroccoli
chopped small
- 1 cbell pepper
chopped small, about two peppers
- 2green onions
optional- green tops, chopped finely as garnish
Directions
For the crust
- 1
Preheat the oven to 375. Lightly oil a rimmed baking pan or line with parchment paper.
- 2
Lay the crescent dough on the pan, overlapping the sheets. Pinch and press the dough together to seal the seams to make one large sheet, folding any extra dough down around the edges.
- 3
Place the dough on the pan into the oven. Bake for 13-15 minutes or until lightly brown. Let the pan and dough cool completely to the touch before adding toppings.
For the spread
- 1
In a medium sized bowl stir together softened cream cheese and sour cream until smooth. Add the garlic powder, onion powder, dill, salt and pepper. Mix until thoroughly combined.
- 2
Spread the cream cheese mixture over the cooled crust, leaving a thin space for a crust along the edge
For the veggies & toppings
- 1
Sprinkle the cheddar cheese and shredded carrot across the cream cheese mixture.
- 2
Add the finely chopped broccoli and bell pepper evenly to the pizza. Top with green onions. Slice into rectangles and enjoy!
Cold Veggie Pizza
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About this Recipe
Looking for a crowd-pleasing appetizer that brings fresh flavors and vibrant colors to your table? This Cold Veggie Pizza delivers a delicious creamy ranch taste, perfect for any spring or summer gathering. It’s an easy yet impressive dish that truly flies off the plate.
This recipe's undeniable appeal lies in the simple yet brilliant combination of a tender, savory crescent roll base and a rich cream cheese-sour cream topping. Infused with classic ranch seasonings like garlic powder, onion powder, and dried dill, the creamy layer perfectly complements the crisp, colorful array of fresh vegetables. It's a refreshing change from heavier hot appetizers, designed for effortless entertaining.
Prepare for a delightful interplay of textures and flavors with every bite. You’ll enjoy the soft, slightly chewy crescent roll crust contrasted with the satisfying crunch of fresh, finely chopped broccoli, bell peppers, and shredded carrots. The creamy ranch topping provides a tangy, herbaceous counterpoint, marrying the sweetness of the vegetables with the sharp notes of cheddar cheese. This visually appealing dish adds a bright, festive touch to any spread and is a light choice at 172 calories per serving.
Feel free to get creative with your toppings and make this recipe your own. While shredded carrots, chopped broccoli, and bell pepper are classic choices, you could experiment with other finely diced crunchy vegetables like cucumber or even thinly sliced radishes for added zest. For a different cheese profile, consider a sharp white cheddar or Monterey Jack. Don't forget the optional finely chopped green onion tops for a final garnish and subtle bite.
This Cold Veggie Pizza is the quintessential appetizer for potlucks, backyard barbecues, or any festive occasion where a light, flavorful, and easy-to-eat bite is desired. Its vibrant hues make it a beautiful centerpiece for a spring brunch or a casual summer dinner party spread.